Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

8 oz Beans; green, topped tail
16 Potatoes; new, small, peele
4 Eggs- hard boiled, sliced
1 cn Tuna; 7 1/2 oz drained
3 Tomatoes; cut in wedges
1/2 ts Mustard; dijon
1 Garlic clove- finely chopped
2 tb Vinegar; red wine
1/2 c Olive oil
1 tb Parlsey- finely chopped
1 tb Chives; fresh chopped
8 Anchovy fillets (opt)
16 Olives; black

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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