Warm Tuna and Potato Salad

for the dressing:

2 shallots, finely diced
3 Tbsp white wine vinegar
2 Tbsp grainy mustard
sea salt, to taste
freshly ground black pepper
1/2 cup + 2 Tbsp extra virgin olive oil

for the salad:

1 lb small red or white skinned potatoes
6 oz hericots verts (or thin green beans)
olive oil, for the pan
8 oz cherry tomatoes
6 oz tuna, in olive oil, drained
4 salt packed anchovies, filleted and cut lengthwise into thin strips
1 large bunch of basil

1. For the dressing, put the shallots, vinegar, mustard, salt, and pepper into a jar and shake, or combine with a whisk in a medium bowl. Then, add oil and shake again, or slowly whisk the oil into the bowl.

2. Gently cook the potatoes in their skins, in a saucepan of lightly salted, simmering water for 20 minutes. Drain potatoes, cut them in half, and place in a salad bowl. Pour the dressing over, and toss to coat the warm potatoes.

3. Plunge the green beans lightly into salted boiling water and cook for two minutes. Drain well and add the warm beans to the potatoes. Meanwhile, heat the oven to 400 degrees. Lightly brush a baking sheet with olive oil, toss the cherry tomatoes in oil, and roast for 10 minutes. Add the hot tomatoes to the potatoes and green beans.

4. Flake and add the tuna, along with the anchovy strips, and gently mix. Tear up the basil, scatter over the salad, and serve at once.