Boil the eggs (not too hard, 7 to 8 minutes). Cool them immediately under cold running water. Are the shells still sticking? First tap the shell all over with the back of a spoon to loosen it, then peel the egg under water.

Cook the green beans for 10 minutes, then rinse them under cold water. Leave to drain or place briefly on paper towels to dry.

In a large salad bowl, make a dressing with 1 tablespoon of mayonnaise and 1 tablespoon of olive oil. Separate the lettuce leaves and wash them thoroughly. Place them in the bowl with the dressing and use your hands to coat them.

Mix the salt with the pepper and paprika.

Drain the tuna (in a small strainer, for example) and mix it in a bowl with 1 tablespoon of olive oil and a little more than half the salt, pepper and paprika mixture.

Tear the anchovies into pieces (reserve 8 longer pieces) and mix the pieces into the tuna.

Wash the small tomatoes and cut them into halves or quarters. Slice the olives into rounds and thinly slice the onion into rings. Cut the eggs into halves or quarters. Thinly slice the spring onion.

Line 1 large plate or 2 smaller plates with lettuce leaves. Distribute the tuna and onion rings over them. Place the eggs on top. Put a tiny dab of mayonnaise on each egg and stick the reserved anchovy pieces onto it. Arrange the tomatoes, green beans and olives around them. Garnish with the spring onion and the remaining salt, pepper and paprika mixture. To finish, add another drizzle of olive oil over the salad.