For the salad:
- 200 g baby new potatoes
- 100 g thin green beans, ends trimmed
- 400 g canned tuna
- 1 large head romaine lettuce
- 200 g cherry tomatoes, halved
- ⅓ cup pitted black olives
- 1 red onion, thinly sliced
- 4 hard-boiled eggs, cut into quarters
- 1 handful of fresh chives, chopped
For the anchovy dressing
- 1 anchovy fillet, drained
- A pinch of salt
- A pinch of black pepper
- ½ tsp chopped garlic
- 2 tsp lemon juice
- ½ tsp Dijon mustard
- 6 tbsp extra virgin olive oil
- 1½ tbsp minced onions
- 2 teaspoons capers (optional)
- ½ tsp Worcestershire sauce