200g new potatoes, thickly sliced

2 medium eggs

100g green beans, trimmed

100g black olives

1 romaine lettuce heart, leaves separated and washed

8 small  tomatoes, halved

6 anchovies in olive oil, drained well

197g can line caught tuna steak, drained

4 tbsp extra virgin oil

1 tbsp balsamic vinegar


Bring a large pan of water to the boil. Add the potatoes and the eggs, and cook for 7 mins.

Scoop the eggs out of the pan, tip in the green beans and cook for a further 4 mins.

Drain the potatoes, beans and eggs in a colander under cold running water until cool. Leave to dry.

Peel the eggs and cut into quarters. Arrange the lettuce leaves in 2 shallow bowls.

Scatter over the beans, potatoes, tomatoes and egg quarters. Pat the anchovies with kitchen paper to absorb the excess oil and place on top.

Flake the tuna into chunks and scatter over the salad.

Mix the oil and vinegar in a bowl until smooth. Drizzle over the salad and serve.

Recipe adapted from: Good Food

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