1. In large pan of boiling water, cook potatoes 15-20 minutes, until tender. Remove with slotted spoon. Rinse with cold water; drain. Coarsely chop and place in a large bowl.

2. Add green beans to the water; cook 3 minutes, just until bright green and tender-crisp. Rinse with cold water; drain.

3. Toss the green beans, tuna and tomatoes with the potatoes.

4. Line large serving plate with lettuce leaves; mound the tuna-potato mixture in the center.

5. Decoratively arrange the egg quarters, olive and anchovy fillets on top of tuna-potato mixture.

6. In a small bowl, whisk vinegar, juice, oil, salt and pepper. Drizzle over salad; serve immediately.

Carbohydrate: 72.1g Fiber: 16.4g Sodium: 811mg