Cook the potatoes in boiling salted water until just tender. Drain, peel cut into small cubes and place in a bowl. Drizzle with the olive oil and then toss well . Trim , cut the beans in half and cook.Drain the tuna and separate into chunks. Cut the tomatoes in half.
Assemble the salade by: covering the base of a serving dish with the lettuce leaves,and scattering the potatoes,beans, tuna, tomatoes, olives and capers on top.
Make the vinaigrette by mixing together the garlic, mustard and vinegar in a small bowl and slowly adding the oil. Whisk continuously to form an emulsion. Pour the vinaigrette on top and toss just before serving and decorate with the eggs and anchovies.
Servings 0