Put the eggs in a saucepan, cover with cold salted water, and bring to a simmer for 10 minutes. Drain the water and shake the eggs in the pan to crack their shells. Put the eggs in a bowl of ice water until cool. Peel and cut in half (the yolks should still be slightly soft and orange in the center).
Keeping each ingredient separate, dress the greens, potatoes, green beans, tomatoes, and tuna with the vinaigrette. Arrange the greens, vegetables, tuna, and hard-cooked eggs on a platter or individual plates. Drape the anchovies over the tuna and scatter the salad with the capers and olives. Grind some black pepper on the salad and serve immediately.
nutrition information (per serving):
51, Fat Calories
460, Saturated Fat
26, Monounsaturated Fat
34, Polyunsaturated Fat
Photo: Martha Holmberg