3 cups cubed, cooked potatoes, seasoned with vinaigrette
1/2 cup black olives, preferably dry-cured
2 green or red bell peppers, sliced (optional)
small globe artichoke hearts, cooked and quartered (optional)
4 hard-boiled eggs, chilled, peeled, and quartered
6 to 12 anchovy fillets, drained
Season the beans and tomatoes with a spoonful or two of the vinaigrette and arrange them on a bed of the lettuce, also tossed with dressing, on a large platter. Flake the tuna over the salad, then arrange the other ingredients in a neat, appetizing design, topping with the eggs and anchovies. Serve at once with a loaf of good bread.