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