A French-style salad perfect for refreshing yourself in the summer with plenty of fresh vegetables yet high in flavour thanks to the delicious vinaigrette dressing.
4 large Pace Farm eggs, hard-boiled, halved
Coarse salt and ground pepper
1 head Bibb lettuce, leaves separated
2 tsp Dijon mustard
1/2 cup Nicoise or Kalamata olives
1 small shallot, minced
1/4 cup extra-virgin olive oil
2 cans solid white tuna packed in oil, drained and broken into chunks
4 tsp red wine vinegar
200g green beans, trimmed
6 plum tomatoes, halved
In a large pot of boiling salted water, cook green beans for 3 minutes or until bright green and tender. Drain and rinse under cool water.
Whisk together mustard, vinegar, shallot, and oil in a small bowl and season with salt and pepper. In a medium bowl, combine tuna with half the vinaigrette and stir gently to combine.
Divide lettuce among 4 bowls. Top with tuna mixture, green beans, eggs, tomatoes, and olives; season with salt and pepper and drizzle with remaining dressing.