|Cooked potatoes||3 Medium, sliced|
|Frozen green beans||9 Ounce (1 Package)|
|Garlic||1 Clove (5 gm), cut in half|
|Head of lettuce||1 Small|
|Canned tuna||14 Ounce (Drained)|
|Onion||1 Medium, thinly sliced|
|Ripe tomatoes||2 , cut in wedges|
|Hard cooked eggs||2 , quartered|
|Caned rolled anchovy fillets||2 Ounce (Drained)|
|Pitted ripe olives||3⁄4 Cup (12 tbs)|
Pour enough salad dressing over warm potato slices and cooked beans (in separate bowls) to coat vegetables.
Before serving, rub the inside of a large shallow salad bowl with the cut surface of the garlic.
Line the bowl or a large serving platter with the lettuce.
Unmold the tuna in center of bowl and separate into chunks.
Arrange separate mounds of the potatoes, green beans, onion, tomatoes, and hard-cooked eggs in colorful groupings around the tuna.
Garnish with anchovies, olives, and capers.
Pour dressing over all before serving.