Boil the new potatoes in salted water for 10–12 minutes until just tender. Drain and set aside to cool slightly.

In a separate saucepan, place the eggs in cold water, bring to a boil, then simmer for 7 minutes. Transfer to cold water to stop cooking, then peel and halve.

Blanch the green beans in boiling water for 2–3 minutes until just tender, then rinse under cold water to retain their colour.

In a large bowl, combine the lettuce, cherry tomatoes, olives, cooked potatoes, and green beans.

Flake the tuna over the salad and arrange the egg halves and anchovy fillets (if using) on top.

In a small bowl, whisk together the Dijon mustard, red wine vinegar, olive oil, sea salt, and black pepper until emulsified.

Drizzle the dressing over the salad just before serving and toss gently.