Salade Niçoise With Creamy Tofu Dressing

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1 tablespoon water

1 tablespoon red wine vinegar

1 tablespoon fresh lemon juice

1 teaspoon chopped fresh thyme

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

4 ounces firm silken tofu

2 canned anchovy fillets

1 garlic clove, chopped

12 ounces small red potatoes

12 ounces green beans, trimmed

1 1/2 pounds fresh tuna

1/2 teaspoon salt

Cooking spray

1 cup thinly sliced red onion, separated into rings

2 medium tomatoes, each cut into 1/4-inch-thick wedges

1 hard-cooked large egg, cut into 6 wedges

2 tablespoons chopped fresh flat-leaf parsley

1 tablespoon capers

24 green picholine olives, pitted and halved

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