12 (650g) small chat potatoes, halved
400g green beans, trimmed
425g can tuna in springwater, drained, flaked
250g cherry tomatoes, halved
1/3 cup black olives, pitted
2 baby cos lettuce, leaves separated, washed
4 hard-boiled eggs, peeled, quartered
2 tbsp olive oil
2 tbsp red wine vinegar
1 tsp Dijon mustard
To make the dressing, whisk the oil, vinegar and mustard together. Set aside.
Cook potatoes in a large saucepan of boiling water for 10 minutes or until just tender. Drain.
Blanch beans in boiling water for 2 minutes until bright green and tender crisp. Drain and refresh under cold water.
Place baby cos lettuce leaves, potatoes, beans, tuna, tomatoes and olives on serving plates. Top with eggs. Drizzle with dressing just before serving.