This super easy and healthy salad is perfect for summer.
|200g||green beans, ends removed|
|2||baby gem lettuces|
|1||red onion (small), sliced|
|12||cherry tomatoes, halved|
|290g||tinned tuna chunks in brine, drained|
|2||eggs, boiled and sliced|
|2 tbsps||white wine vinegar|
|1 tsp||dijon mustard|
|4 tbsps||olive oil|
|salt and pepper, to taste|
1. First, add new potatoes to a pan of water, bring to the boil and cook for around 20 minutes, then slice them.
2. Whilst potatoes are boiling, place green beans in a small pan of water, bring to the boil and steam for around 5 minutes.
3. Separate the lettuce leaves, and in a big bowl, add the lettuce, onion, cherry tomatoes, olives, green beans, potatoes and tuna chunks. Gently toss together and then divide into 4 portions. Place eggs on top.
4. In a small bowl, add the white wine vinegar, salt, pepper, and mustard and then slowly whisk in the olive oil. Drizzle over the salad.
Serve with crusty bread.