• 4 eggs
  • 6 baby potatoes, washed
  • 250 g green beans, trimmed, cut into 3cm pieces
  • 8 cos lettuce, roughly torn
  • 425 g tuna in spring water, drained
  • 250 g cherry tomatoes
  • 1/2 cup olives
  • 1 tbs Dijon mustard
  • 1 1/2 tbs lemon juice


  1. Place eggs in a small saucepan, cover with water and bring to the boil. Simmer for 6 minutes, drain and refresh with cold water. Once cool, peel eggs and cut into quarters.
  2. Place potatoes in a medium-sized saucepan and cover with water. Bring to the boil and simmer for 8 minutes. Add green beans and simmer for a further 2 minutes until they are bright green and potatoes are tender.
  3. Drain beans and potatoes and refresh with cold water.
  4. Cut potatoes in half and add to a large serving bowl with lettuce, tuna, beans, tomatoes and olives, topped with eggs.
  5. Mix mustard with lemon juice and drizzle over salad.

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