Dressing- Shake and mix (or blend)-2 cloves crushed garlic, 2 tsp salt, 3/4 c. corn or mixed corn-olive oil, ¼ c. wine vinegar, 2 tsp. mustard (Dijon), 2 tbs honey. Arrange attractively on large platter :5 med red potatoes, cooked and sliced thin, 1-2# steamed green beans, several peppers cut in rounds. Place 4-6 quartered hard boiled eggs, small tomato wedges, and olives around the edges. (option-add watercress &red onions) Mound 3 -7 oz. cans drained oil packed tuna, broken into chunks, in center topped with 1- 2 oz can flat drained anchovies. Sprinkle 1/2 c. parsley leaves, 1/2 c. finely chopped green onion, 2 tbs. fresh basil, 1 tsp fresh thyme, on top. Top with dressing.