Instructions: Dressing: In a food processor combine the mayonnaise, about a teaspoonful of Dijon mustard or to taste, anchovies and a small clove minced garlic. Season to taste with lemon juice and grated lemon rind. Season to taste with salt and pepper.

Salad: Cut potatoes lengthwise into quarters, skin left on, and parboil until just cooked through. Parboil the haricots verts until crisp tender.

Arrange greens on 2 individual dinner plates. On each plate, arrange a sprinkle of tuna in the center of the plate and drizzle mayonnaise over tuna and greens.

Surround tuna fish, in spoke like fashion, with potatoes, tomatoes and haricots verts. Sprinkle black olives and capers on top for garnish.

This recipe yields 2 servings.

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