- Portion size 6 servings
Dressing: In bowl, whisk together vinegar, mustard, garlic, anchovy paste, salt and pepper. Gradually whisk in oil. Set 2 tablespoons (25 mL) aside.
In pot of boiling salted water, cook potatoes for 10 to 15 minutes or just until tender. Remove with slotted spoon; let cool slightly. Quarter and set aside.
In same pot, cook green beans for 5 to 7 minutes or until tender crisp. Drain; refresh under cold running water.
On greased grill, cook tuna for 3-4 minutes, turning once and basting with reserved dressing. Remove from grill and tent with foil to keep warm.
Assembly: On big serving platter arrange mounds of potatoes, green beans, quarters of tomatoes, eggs, red onion and olives. Fan tuna in centre of plate. Drizzle remaining dressing over top.