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1
Dressing: In small bowl, whisk vinegar, mustard, anchovies and garlic. Slowly whisk in olive oil. Season with salt and pepper. Set aside to let flavors meld.
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2
Fresh tuna: preheat oven to 375. Put tuna in baking dish, add 1 tsp olive oil, turn to coat. Season with salt and pepper. Bake until tuna is opaque and just flakes with fork - 10-15 minutes. Remove, let cool and flake with hands into bowl. Toss with remaining 2 teaspoons olive oil and set aside.
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3
Place the potatoes and egg in a small saucepan and add water to cover. Place over medium-high heat, bring to simmer and adjust heat to gentle simmer. Using a slotted spoon, remove egg after 8 minutes and run until cold water until cool. Add salt to water and continue cooking potatoes until easily pierced wiht a knife, 5-10 minutes longer, and then lift them out with slotted spoon. Set aside to cool.
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4
Add the 1 cup water to the saucepan and some salt. Raise the heat to high and bring the water to a boil. Add the beans and cook until just tender, about 5 minutes. Drain and refresh under cold running water to halt the cooking. Drain well, pat dry and then cut in half crosswise, if you like.
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5
Peel the hard boiled egg and slice. Peel the potatoes and slice 1/4 inch thick.
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6
Arrange the lettuce leaves in a large bowl. Top with tuna, potatoes, egg, beans and tomato. Scatter the olives over the salad, drizzle with dressing
