Niçoise Salad from The Tinned Fish Cookbook: Easy-To-Make Meals from Ocean to Plate by Bart van Olph

Ingredients

• Pepper, to taste
• Half a 2-ounce (45 g) tin of anchovies, drained
• ⅓ cup (50 g) green beans, topped and tailed
• 2 eggs
• ½ medium red onion, thinly sliced into rings
• 6 cherry tomatoes, halved
• One 7-ounce (200 g) tin of albacore tuna in olive oil, drained
• 3 tablespoons Dijon mustard
• 6 to 7 tablespoons olive oil
• Pinch of salt
• 2 tablespoons sherry vinegar
• 2 heads of romaine lettuce, leaves detached and washed
• ½ cup (80 g) baby potatoes
• 10 black olives, halved