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| 8 x ca. 30 g | Beans; green, topped & tail |
| 16 | Potatoes; new, small, peele |
| 4 | Eggs- hard boiled, sliced |
| 1 Dose | Tuna; 7 1/2 oz drained |
| 3 | Tomatoes; cut in wedges |
| 1/2 Teelöffel | Mustard; dijon |
| 1 | Garlic clove finely chopped |
| 2 Esslöffel | Vinegar; red wine |
| 1/2 Tasse | olive oil |
| 1 Esslöffel | Parlsey- finely chopped |
| 1 Esslöffel | Chives; fresh chopped |
| 8 | Anchovy fillets (opt) |
| 16 | olives black |
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Cook green beans in pot of boiling water, add green beans and boil till tender crisp, about 2-3 minutes. Refresh with cold cold water and dry.
In large pot of salted water, bring potatoes to a boil. Cook till tender, about 8 minutes.
Combine green beans, potatoes, tuna, tomatoes in large bowl. In small bowl, whisk together mustard, garlic and vinegar. Add oil slowly, then parsley and chives. Season with pepper and pour over ingredients. Top with eggs, anchovy fillets and eggs.
If green beans aren't available, you can use green and or red pepper. President's Choice Memories of Gilroy garlic sauce can be added to olive oil, instead of chopped garlic.
from Lucy Waverman's Cooking School Cookbook
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