Ingredient ! half pound new potatoes, quartered. one by four cup chopped fresh parsley. one by four cup pitted nicoise olives. half onion, thinly sliced. 1 (5 ounce) can tuna. one by three pound fresh green beans – rinsed, trimmed and blanched. half pound mixed salad greens. 1 cup lemon vinaigrette. 3 hard-cooked eggs, quartered. 3 roma (plum) tomatoes, thinly sliced. 1 tablespoon capers. 4 anchovy filets
Preparation ! Bring a large pot of salted water to a boil. Add potatoes, and cook until tender but still firm, about 15 minutes. Drain and cool.
In a large bowl, combine the potatoes, parsley, olives, onion, tuna and green beans. Refrigerate for 2 to 4 hours. In large bowl, toss greens with vinaigrette and top with chilled potato mixture. Garnish with eggs, tomatoes, capers and anchovies.