Place the eggs into a saucepan of boiling water and return to the boil. Boil for 9-10 minutes.
Drain and crack the shells then run under cold water for a few minutes. This will prevent a black ring forming around the yolk. Once cold shell and cut into quarters.
Meanwhile, blanch the beans in boiling water for 2 minutes, until just tender but still with a little crunch. Drain, rinse in cold water and drain again.
Leave the small centre leaves of the lettuce whole and tear the remainder into three or four pieces
Arrange on individual plates or one large serving platter. Arrange the beans, tomatoes, eggs, olives and anchovies on top. Finish with chunks of tuna.
Whisk the ingredients for the dressing together. Drizzle over the French dressing and serve.
Notes
Nutrition information is approximate and is meant as a guideline only. (It does not include seasoning with salt and pepper.)