Tuna Salad Nicoise

4 small red new potatoes, quartered
1/2 pd green snap beans, trimmed
1/3 cup chicken broth
2 tsp. red wine vinegar
2 tsp Dijon mustard
2 tsp olive oil
salt, black pepper
4 pieces Boston lettuce
6 oz can white tuna in water
2 tsp capers
8 olives, sliced in half

Cover potatoes in water by pan by 2 inches, cook on high heat and boil. Reduce heat and simmer 6 min. Add green beans and cook until potatoes are tender. Drain and transfer to a large bowl. Meanwhile, in a small bowl, whisk together broth, vinegar, mustard and oil. Season. Add 1/2 of dressing to potatoes and beans. Toss to coat.

Place leaf lettuce on plates. Top with 1/4 green bean mix, then top with tuna, capers and olive halves. Drizzle each with remaining dressing.