In a pot of boiling salted water, blanch the haricots verts for 3 to 5 minutes, until barely tender. Drain and immerse into icy water for 5 minutes. Drain again.
In a large bowl, combine the haricots verts with the potato salad, tuna, capers, tomatoes, onions, olives, eggs and anchovy fillets. Serve at room temperature.
This is a wonderful summer afternoon lunch. It is a breeze to prepare and requires no last-minute cooking to serve for a party. In fact, it tastes better if it has an hour or so to sit for the flavors to soak into the potatoes.
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|Serving Size: 1 Recipe (2369g)|
|Recipe Makes: 1|
|Calories from Fat: 1370 (56%)|
|Amt Per Serving||% DV|
|Total Fat 152.2g||203 %|
|Saturated Fat 47.2g||236 %|
|Monounsaturated Fat 57.7g|
|Polyunsanturated Fat 21.5g|
|Cholesterol 6370.5mg||1960 %|
|Sodium 2196.8mg||76 %|
|Potassium 3740.5mg||98 %|
|Total Carbohydrate 66.6g||20 %|
|Dietary Fiber 19.2g||77 %|
|Sugars, other 47.4g|
|Protein 208.7g||298 %|
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Calories per serving: 2440
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