Classic Tuna Nicoise

Top and tail the beans and cook with the savory in plenty of boiling, salted water for about 8 minutes. Drain and refresh in ice-cold water. Peel and finely dice the onions and scald with boiling water. Mix 3/4 of the onions with the beans and put into bowls. Wash the tomatoes and cut into wedges. Wash and core the red pepper and cut into strips. Shell the eggs and cut into wedges. Drain and slice the mozzarella. Drain and flake the tuna and mix with the rest of the onion. Drain the anchovy fillets. Arrange attractively on the bean salad (tuna and anchovies in the middle and the tomatoes, eggs, mozzarella and pepper around the outside). Mix all the dressing ingredients well, add 2-4 tbsp water and sprinkle over the salad. Garnish with olives and serve with white bread.