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1/2 cup mayonnaise

Dijon mustard

4 anchovy filets

Minced fresh garlic

Grated lemon zest and lemon juice to taste

Salt and pepper

3 cups mixed greens, washed

2 cans (about 6 ounces) imported tuna fish in olive oil from France or Italy ok, drained and flaked

4 small new red potatoes, cut, lengthwise into quarters skin left on, parboiled until just cooked through

2 ripe plum tomatoes, cut into quarters, lengthwise

1 cup "haricots verts", parboiled until crisp tender

1/3 cup Kalamata olives, measured, then pitted and cut into slivers

1 teaspoon "salted" capers, rinsed