1. Preheat grill.
2. Make the dressing. Whisk together oil, lemon juice, capers, mustard, anchovy paste, pepper, sugar and 1/4 teaspoon salt in a large bowl.
3. Cover potatoes with room temperature water in a medium heavy pot. Add remaining salt and bring to a boil. Cook ptoatoes until easily pierced with a sharp knife.
4.Transfer potatoes to a bowl with a slotted spoon and bring water back to a boil. Cook beans in boiling water until bright green and tender, then transfer to a bowl of ice water to stop cooking. Drain beans and pat dry.
5. Rub tuna, scallops and shrimp with 3 tablespoons of dressing, then grill over high heat turning once.
6. Toss lettuce, tomatioes, olives, reserved beans and potatoes in remaining dressing, then transfer to a large serving platter. Slice tuna and place on top of salad with seafood and eggs. Serve.
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