Instructions: Boil potatoes in lightly salted water until tender when pierced with a knife, about 20 minutes. Drain, let cool, slip off skins and cut each into 8 wedges.

Cook beans in plenty of boiling, lightly salted water until just tender, about 5 minutes. Drain, place in ice water to chill about 1 minute, drain again and blot dry on paper towels.

Arrange salad on large serving plate by first covering plate with romaine leaves. Arrange potatoes in row, with row of green beans next to potatoes. Follow with row of tomatoes, then tuna, then eggs. Scatter olives and parsley over top.

Whisk together olive oil, lemon juice, anchovy paste, mustard, salt and pepper to taste. Pour over composed salad and serve immediately.

This recipe yields 4 servings.

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