Serves: 4

1 pound small potatoes
1 small sliced onion
1 pound small green beans
4 hard cooked eggs
2 medium tomatoes
1 small head of lettuce
8 ounce canned tuna
2 teaspoons capers
12 small cured black olives, pitted
1 tablespoon chopped parsley
2 fillets anchovies
1/2 cup vinaigrette

Use new potatoes if possible. Boil potatoes in their jacket. Cool, peel and slice while warm.
In a mixing bowl, combine 1/2 of the vinaigrette with potatoes with onions.
Snap string beans and cook in boiling water until al dente. Cool under cold water. Drain well.
Shell eggs.
Arrange clean lettuce leaves in bottom of bowl.
Place a ring of potatoes on lettuce.
Top with string beans, quartered eggs, tomato slices, tuna chunks, capers, olives, parsley and anchovy fillets. Pour remaining dressing over or serve separately.

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