Tuna Salad Nicoise

4 small new potatoes, red, quartered

1/2 lbs. green snap beans, trimmed

1/3 cups reduced-sodium, fat-free chicken broth

2 tbsp red wine vinegar

2 tsp Dijon mustard

2 tsp olive oil

1/8 tsp table salt, or to taste

1/8 tsp black pepper, or to taste

4 pieces Boston lettuce

6 oz canned chunk white tuna in water, drained and flaked

2 tbsp capers, drained

8 items olives, sliced in half

Place potatoes in a large saucepan and pour enough water over them to cover by 2 inches. Set pan over high heat and bring water to a boil. Reduce heat to medium and simmer 6 minutes. Add green beans and cook until potatoes are fork-tender and green beans are crisp-tender, about 1 to 2 minutes more; drain and transfer vegetables to a large bowl.

Meanwhile, in a small bowl, whisk together broth, vinegar, mustard and oil. Season to taste with salt and pepper. Add half of dressing to potatoes and green beans; toss to coat.

Place 1 lettuce leaf on each of 4 plates. Top each with 1/4 of potato-green bean mixture, then top with 1 1/2 ounces of tuna, 1/2 tablespoon of capers and 4 olive halves. Drizzle each with 1/4 of remaining dressing.