1 sm. can anchovy fillets (optional)
4 red potatoes
1/2 lb. green beans
1 head lettuce
1 head celery
4 tomatoes
3 tbsp. olive oil
2 sweet red or green peppers
2 eggs
1 (7 1/2 oz.) can tuna
1/2 c. black olives
1/2 c. green olives
1 tbsp. wine vinegar
1 tbsp. Dijon mustard
1 tbsp. chopped parsley

1. Boil unpeeled potatoes 20 minutes. Drain, peel after cooled and slice.

2. Trim and slice beans. Cook in boiling salted water 8-10 minutes until tender but firm. Drain.

3. Hard cook eggs 10 minutes in boiling water. Cool, peel and quarter.

4. Meanwhile - drain and flake tuna.

5. Rinse, drain and shred lettuce.

6. Slice celery, quarter tomatoes.

7. Seed and slice peppers into rings.

8. Arrange neatly on 4 plates or in successive layers in salad bowl, topping with tuna, eggs and olives.

9. Dissolve pinch of salt in vinegar. Add mustard, olive oil, parsley and pepper to taste. Pour over all and toss before serving.