Boil potatoes, until cooked through, then drain and cut in half.
Blanch 150g beans in boiling water until emerald green, then drain and rinse.
Boil 4 eggs for 6 minutes.
Divide the leaves from 2 small butter lettuces in 4 bowls.
Shell the eggs and cut in half. Evenly divide the potatoes, beans and eggs in 4 bowls.
Divide 175g of canned yellow fin tuna (recommend Sirenna Tuna), and add to the bowls with 2 ripe tomatoes cut into chunks, and ½ finely sliced Spanish onion. Add 4 - 5 black olives with a light garnish of flat leaf parsley and slated capers.
Combine 2 tbsp lemon juice, 4 tbsp extra virgin olive oil and ½ tsp of minced garlic. Drizzle the dressing over the salads and then top each salad with 2 anchovies.