15 min 25 min 310 17 20 20
*Serves 6


4 large eggs 

1 lb. (450g) green beans, ends trimmed 

1 lb. (450g) potatoes, washed 

1 cup (150g) cherry tomatoes 

4 baby lettuce, leaves separated 

1x 7 oz. (220g) can tuna in olive oil 

12 anchovy fillets 

⅓ cup (60g) black olives 

¼ cup (60ml) olive oil 

2 tbsp. red wine vinegar 

½ tsp. salt

½ tsp. black pepper



    1. Place the eggs into a small pot and add cold water to cover the eggs by 1 inch (2.5cm). Bring the pan to a boil over a high heat, then remove the pan from the heat and cover. Set aside to stand for 15 minutes. Drain the eggs, then transfer to a bowl of cold water and allow the eggs to cool. Once cool, peel the eggs and cut them in half.

    2. Meanwhile, bring another pot of water to a boil over medium-high heat. Add the green beans and cook for 3-4 minutes, until tender. Using a strainer, scoop out the beans and transfer them to a colander. Rinse under running cold water and set aside. 

    3. Now add the potatoes to the boiling water and cook until tender, approximately 10 minutes. Drain the potatoes and rinse under running cold water until cool enough to handle. Cut the potatoes into halves or quarters.  

    4. Halve the tomatoes and arrange the lettuce leaves on a large platter. Distribute the green beans, potatoes, tomatoes, tuna, and egg halves around the lettuce. Scatter the anchovies and olives over the potatoes. Drizzle the salad with the olive oil and vinegar. Sprinkle ½ teaspoon each salt and pepper and serve.