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1
Cook the potatoes in salted water until just tender.
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2
You may peel or not as you wish.
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3
Boil the eggs in another pot for 12 minutes only.
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4
Drain all the canned vegetables, cutting the peppers into strips and the artichoke hearts in half.
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5
Put all the vegetables in a colander and rinse under a cold tap.
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6
Drain well.
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7
Wash lettuce, discarding any wilted or damaged leaves.
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8
Pat dry with paper towels.
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9
Shred the leaves into the bottom of 1 or 2 large salad bowls.
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10
Trim the green onions and snip over the salad leaves.
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11
Slice the cucumber into 2 or 3 long slices and then cut these into 1/2 inch chunks.
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12
Put into the salad bowl(s).
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13
Quarter the tomatoes and add as well.
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14
Drain the tuna and flake one can into the salad bowl(s).
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15
Snip the anchovies and add half of them to the bowl(s) along with the olives.
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16
Snip in half the herbs.
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17
Pat dry the vegetables and add these to the salad.
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18
Drain the cooked potatoes and dry.
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19
Let cool.
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20
Drain, cool and peel the eggs.
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21
Crush the garlic into the oil for the dressing, add the vinegar and lemon juice, seasoning to taste.
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22
Mix well to a smooth emulsion.
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23
cut potatoes into chunks if necessary and add to the salad.
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24
Pour the dressing over and toss well to mix.
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25
Taste and adjust seasoning if necessary.
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26
Slice the eggs into quarters and arrange them over top of the salad along with the remaining can of tuna, (drained and flaked) olives and anchovies.
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27
Snip over the remaining herbs.
