1

Fill a medium saucepan or pot with water, add baby potatoes, cover and bring to a simmer over medium-high heat until the potatoes are fork-tender (about 10 - 15 minutes). Once the potatoes are cooked, remove from the water and slice in half. Set the potatoes aside and reserve the pot with water.

2

While the potatoes boil, fill a second saucepan or pot with water, bring to a boil over medium-high heat and add the green beans. Cook until the green beans are crisp and a bright green (about 10 minutes). Once cooked, remove the green beans from the boiling water and place into ice water to stop the cooking process (about 1 minute). Remove the green beans from the ice water, pat dry, and set aside.

3

Using the reserved water from step 1, add eggs and bring water to a boil over medium-high heat. Soft boil eggs for 7 minutes or for a desired amount of time. Tip: once cooked, peel your eggs under cold running water for seamless removal of the shell.

4

In a medium bowl, add arugula, tuna, cherry tomatoes, olives, and anchovies.

5

Add cooked baby potatoes, green beans, and eggs to salad.

6

Dress with your favourite dressing, drizzle with olive oil and balsamic, or simply eat this dressing without dressing.