I have made this salad so many times over the years in its original form and it everyone loves it. I like serving it this way – deconstructed – so people can pick and choose which or how much of each ingredient they want. Good, firm canned tuna is OK but I prefer the tuna that comes in large, long chunks in a glass jar (Tonnino brand) and if I am going to go overboard I will use fresh tuna. So, tuna, hard-boiled eggs, new potatoes, ‘al dente’ French green beans, small tomatoes, black olives and a few anchovies. I serve a French dressing on the side.
1 x 6.7 oz. jar of tuna – drained and slightly cut up
8 oz. French green beans
24 black olives – pitted
8 new potatoes – quartered
16 baby tomatoes – halved
2 hard-boiled eggs – chopped
Place tuna in the middle of a serving platter, then on each side of the tuna place the green beans, olives, potatoes, tomatoes, and egg and drape anchovies over the tuna.