Layered "Norcal" Niçoise Salad

Bring a pot of salted water to a boil over medium-high heat.

Add green beans and cook for just 2 minutes.

Transfer to a bowl of ice water using a slotted spoon.

Transfer potato cubes to the same pot; simmer over medium heat until tender, but not soft, 5 to 8 minutes.

Remove potatoes with a slotted spoon and drain on a paper towel-lined plate.

Slide out paper towel and drizzle warm potatoes with about 1 tablespoon olive oil.

Drain green beans.

Cut into 1/2-inch to 3/4-inch pieces.

Place the potatoes in a 1-quart canning jar; even out the layer.

Add in this order a layer of chopped green beans, tuna, tomatoes, olives, eggs, and anchovy fillet, evening out layers as you go.

Top with chopped parsley.

Leave about 1/2 inch space at the top.

Close with lid and refrigerate while you make the dressing.

Place mustard and anchovies in a mixing bowl.

Add vinegar, lemon juice, shallots, tarragon, and avocado, olive oil, black pepper, and cayenne pepper.

Blend with an immersion blender until thoroughly emulsified, 1 or 2 minutes.

If dressing seems too thick, stir in 1 or 2 teaspoons water or lemon juice.

Pour about 1/4 cup dressing into salad jar, or more to taste.

Toss with a fork.

Or you can shake the jar and transfer dressed salad to a bowl.