Place the potatoes in a pan of lightly salted water then bring to the boil and simmer for 10-15 minutes until cooked. Drain and set aside.
While the potatoes are cooking, bring a small pan of water to the boil and cook the eggs in the boiling water for 7 minutes.
When cooked, place under cold running water for 5 minutes. Peel, cut in half then set aside. In the meantime, bring a medium-sized pan of lightly salted water to the boil then add the green beans and peas and simmer for 2 minutes.
When cooked, drain the vegetables and refresh lightly under cold running water then drain again and set aside.
Place the potatoes, eggs, beans, peas, tuna, olives and anchovy fillets in a medium sized bowl.
In a small bowl mix together the olive oil, vinegar and shallot, then season. Pour the dressing over, toss to coat then serve heaped into 4 salad bowls.