1 head Lettuce (Butterhead or Cos)
8 oz. Tuna (Fresh or Canned)
4 oz. French Beans
4 Eggs
12 Stoned Black Olives
4 tomatoes
1 small Tin Anchovies

Vinaigrette:
2 oz. White Wine Vinegar
1 tsp French Mustard
1 Crushed Clove Garlic
Salt &Pepper
8 oz. Best Olive Oil

This Salad makes an excellent Starter if arranged on a large platter for the guests to help themselves.
If you are using fresh Tuna you want to wrap it tightly in tin foil and bring it to the boil in a saucepan of water.
Bring it to a rolling boil and then take it off the heat and leave it to cool in the water.
Top and tail the beans and boil for about 2 mts. in lightly salted water to just cook through.
Next boil the eggs.
Put them into cold water and bring them to the boil.
Boil for just 5 mts. They should be creamy in the middle.
Plunge them into cold water and peel carefully.
Wash and dry the lettuce and break it up into bite sized pieces and lay it on the platter.
Quarter the eggs and the tomatoes and arrange them over the lettuce.
Halve the French Beans and put them over the salad.
Flake over the Tuna and scatter over the Olives and the chopped Anchovies.
Make up the Vinaigrette by mixing the first for ingredients ingredients together well and then whisking in the olive oil.
Dress just before serving.
If you add a few cooked potatoes to the salad it makes an excellent light lunch.