Mediterranean Tuna Salad

Tuna prepared with Mediterranean accents makes a zesty and colorful salad.

Makes 6 servings.

1/4 cup tarragon vinegar
2 tablespoons lemon juice
1 clove garlic, minced
2 tablespoons chopped parsley
1/2 teaspoon leaf basil, crumbled
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 cup olive oil
1 1/2 pounds new red potatoes
1 cup sliced celery
2 cans (7 ounces each)tuna, drained and broken into chunks
1 jar (7 ounces) roasted red peppers
2 hard-cooked eggs, cut into wedges
1 can (2 ounces) flat anchovy fillets
Lettuce
Lemon

Procedures:
1. Combine vinegar, lemon juice,garlic,parsley,basil,salt,pepper and oil in jar with tight-fitting lid; shake until well combined.
2. Wash potatoes well in cold water, cook in boiling salted water 20 minutes or until tender.Drain;cool, then slice.(Peel potatoes before slicing, if you wish.)Place potatoes and celery in a shallow bowl;pour dressing over; toss gently to coat potatoes well.Refrigerate and allow to marinate at least 2 hours.Refrigerate tuna, peppers, eggs and anchovies separately.
3. To serve, line a deep platter or shallow bowl with lettuce. Lift potatoes from dressing and arrange on top of lettuce; reserve dressing. Top with tuna, peppers and eggs.Arrange anchovies on top; drizzle with reserved dressing; garnish with lemon slices, if you wish.