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Sauce
Start by making the sauce. Put all the sauce ingredients in a food processor with a splash of water, season generously, then blend smooth: it should have the consistency of a thick dressing, so if need be add more water to loosen.
Put the potatoes in a saucepan of lightly salted cold water, bring to a boil and cook for about 10 minutes, until tender and cooked through. Add the green beans to the pot for for the last four minutes of cooking time.
Drain the potatoes and beans, then run them under the cold tap so they cool slightly, and drain again.
Put the potatoes and beans on a platter, then flake the second tin of tuna over the top.
Add the herbs, torn lettuce and sliced fennel, then drizzle over extra-virgin olive oil and a few generous tablespoons of the tonnato sauce.
Toss everything to coat, then serve with extra sauce on the side.