Easy and delicious, whip up this salad in no time!
Begin by boiling the potatoes until tender. Once cooked, drain and set aside.
In a pot of boiling salted water, blanch the green beans until just tender, about 2 minutes. Drain and transfer to an ice bath to cool. Halve the beans and set aside.
To make the dressing, whisk together olive oil, lemon juice and dijon mustard in a small bowl until combined. Set aside.
In a large bowl combine potatoes, green beans, olives, cherry tomatoes, butter lettuce and anchovy fillets (if using). Add in the tuna and pour over the dressing; toss gently to combine all ingredients evenly throughout the salad.
Serve chilled or at room temperature with extra lemon wedges and freshly ground black pepper. Enjoy!