-Cut 1 pound potatoes into thin slices and steam until just tender (don’t overcook). Set aside to cool.

-Hard boil 6 eggs and set aside to cool.

-Tip and tail ½ pound beans and blanch for 3 minutes until just tender, refresh and let cool.

-Pit and halve 20 Nicoise olives.

-Slice 1 cucumber (or 3 pickling cucumbers) in half the long way and then chop into half moon shaped pieces.

-For the dressing: soak 3-6 anchovies in water for 5 minutes. Drain and finely chop.

-Mince 1 clove garlic.

-Place garlic, anchovies, the juice from 1 lemon, ¼ cup red wine vinegar and ¾ cup olive oil in a small bowl and whisk together.

-Season with salt and pepper.

-Divide the potatoes, beans, onions, cucumbers and eggs amongst the 6 plates.

-Top with 2 cans of albacore tuna.

-Divide most of dressing amongst the plates.

-Sprinkle with salt and freshly ground pepper.