Tuna and Potato Salad

Serves 4 as a meal or 6 as a side dish.

Ingredients: Dressing

• 1 tablespoon Dijon or seeded mustard
• ¼ cup lemon juice or white wine vinegar
• ¼ cup extra virgin olive oil
• pepper, to taste

Ingredients: Salad

• 225g fresh green beans, topped and tailed
• 1 small cos or iceberg lettuce, washed and broken into leaves
• 4 Roma tomatoes, quartered
• 1 capsicum, thinly sliced
• 450g baby potatoes, washed, boiled and quartered
• 225g tuna in oil, drained and roughly flaked
• 10 good eating olives (optional)
• 4 hard-boiled eggs, peeled and cut into quarters
• Extra virgin olive oil

To make the dressing:

1. 1. Add the mustard and lemon juice or vinegar to a large bowl. Add pepper to taste.
   2. Then add the extra virgin olive oil in a thin stream, whisking well until the dressing is smooth and creamy.

To make the salad:

1. Boil water in a saucepan.
2. When boiling, tip in the beans and boil for about 2 minutes then remove immediately with a slotted spoon and place in cold water.
3. Drain well and pat dry with paper towel.
4. Arrange the lettuce in a large salad bowl.
5. Add the tomatoes, capsicum, beans and potatoes on top.
6. Place the tuna, olives and eggs on top of the salad vegetables.
7. Drizzle the whole salad with the dressing and serve.