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Put the potatoes into a plan of water, bring to a boil, and cook for 10 minutes until tender but still holding their shape. Drain and set aside to cool.
Put the cooked potatoes into a serving bowl, then add the tuna, anchovies, spring onions and beans or asparagus (if using).
Drizzle with oil and vinegar, and season with salt and pepper. Mix well.
Arrange the sliced eggs over the top of the salad and serve immediately.