Wash the vegetables, disassemble the tuna from the jar into small pieces, cook hard-boiled eggs.
Fry the beans in olive oil until soft, season with salt, pepper and lemon juice.
Prepare the dressing: whisk olive oil with white wine vinegar until an emulsion forms. Then add finely chopped basil and garlic (garlic K can be crushed with a knife). Season with salt and pepper.
Pepper cut into thin strips, shallots - half rings, tomatoes - slices, olives - in half. Put the salad mixture and beans in layers on the dish. Put pepper, onion, olives, eggs, tomatoes and anchovy fillets on top. Pour the dressing over the salad and serve.
