Combine all vinaigrette ingredients and whisk well.
Arrange lettuce leaves in a circular pattern on a serving platter. Sprinkle with the drained tuna, then the onions, olives and sliced peppers. Arrange the egg halves in a symmetrical pattern around the edge of the salad, then do the same with the tomatoes. Make a 'star' in the centre of the salad with the anchovies.
Drizzle the salad with the vinaigrette right before serving. Sprinkle with parsley.