Directions

1. 1. Prepare dressing: In a medium-sized bowl, add mustard, then vinegar. Whisk until smooth. Whisk in olive oil a little at a time (the dressing should have a creamy consistency). Add garlic, and season with salt and pepper.
2. 2. In a small bowl of cold water, soak anchovy fillets for 5 minutes to remove excess salt and oil. Cut each fillet into 4 pieces.
3. 3. Brush tuna with a little olive oil, then press cracked peppercorns into the tuna. Grill over an open fire until seared outside and still raw inside (you may cook it further, but not more than rare). If no grill is available, cook the tuna under a broiler. Brush tuna with a little of the dressing, and cut into 1/2 -inch cubes.
4. 4. Bring a large pot of water to a boil. Add a large handful of salt. Cut stems off beans and cook until just tender, about 4 minutes. Refresh in ice water. Strain, cut each bean into 3 pieces, and reserve.
5. 5. Cut tomatoes into large dice. Sprinkle with coarse salt and set aside.
6. 6. When ready to assemble the salad, cut the strips of green and red pepper into 3 pieces each. Cut the potatoes into 1/4 -inch-thick slices, and then cut each slice into 4 chunks. Cut the eggs into 1/4 -inch-thick slices, and then cut each slice into 4 chunks. In a large bowl, mix together the anchovies, tuna, beans, tomatoes, green pepper, red pepper, potatoes, eggs, parsley, and olives. Mix with dressing. Taste for seasoning. Divide among 8 plates, stacking the salad in as high and narrow a tower as possible on each plate. Serve immediately.