300g British new potatoes
75ml extra-virgin olive oil
Juice of 1/2 lemon
100g fine green beans
4 medium eggs
6 ripe plum tomatoes, cut into wedges
Cos or little gem lettuce, leaves torn
225g can tuna steak in olive oil
4 tbsp caperberries, rinsed (from delis and supermarkets)
Generous handful good olives
8 fresh or canned anchovy fillets
Put the potatoes in a pan of boiling, salted water and simmer for 10-12 minutes, or until just tender. Make the dressing. In a jug, mix together the oil and lemon juice, season and set aside. Drain the potatoes, cut larger ones in half, then tip into a serving bowl. Drizzle over a little of the dressing, toss to coat and set aside. Blanch the beans. Bring a pan of water to the boil, add the beans and cook for 2 minutes. Remove with a slotted spoon and plunge the beans into a bowl of cold water. Drain, cover with more cold water and set aside.
Bring the pan of water back to the boil, add the eggs and cook for 6 minutes. Remove and plunge in cold water for 1 minute, peel, then quarter. Add the eggs, tomatoes, lettuce, beans, tuna (along with the oil), caperberries and olives to
the bowl of potatoes. Drizzle with the remaining dressing, season, and gently mix together. Either serve in the bowl, or divide between 4 serving plates. Top each with anchovies to serve.