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Lightly steam haricots verts, then drain and plunge them into ice water to cool.
Drain and set aside.
Cook potatoes until just tender, then run under cold water to cool.
Drain, quarter and set aside.
Arrange lettuce in the center of a large plate or on individual plates.
Compose salad on lettuce by arranging green beans, tomatoes, potatoes, eggs, anchovies and olives on top.
Place tuna in center, drizzle with vinaigrette, season with pepper and serve.