Salade Niçoise

INGREDIENTS

• 450g/1lb fresh tuna
• 8 new potatoes
• 4 plum
• 115g/4oz extra fine French beans
• 4 little gem lettuce
• 1 red onion
• 4 eggs, cooked for 6 minutes in boiling water from room temperature, halved
• 6 anchovy fillets cut lengthways into thin strips
• 16 pitted black olives
• 8 basil
• 105ml/7tbsp extra virgin olive oil
• 3 tbsp aged red wine vinegar
• 2 tbsp freshly chopped parsley
• 2 tbsp freshly snipped chives
• 2 garlic
• 1 tsp salt
• 1 tsp ground black pepper