Summer salad with tuna, egg and green beans

Ingredients (serves 2)

• Potatoes, boiled300 g
• Green beans (frozen)200 g
• Egg (2 pcs)110 g
• Tuna in spring water120 g
• Tomato200 g
• Lettuce leaves60 g
• Olive oil15 g
• Lemon20 g

Also: Salt, pepper, chives

Method

1. Get ready: cut the tomatoes into wedges, wash and dry the lettuce, and slice the potatoes. Drain the tuna and chop the chives.
2. Bring a pan of water to the boil over high heat (about 5 min). Carefully add 2 eggs and cook over medium heat for 9 min, until completely set.
3. While the eggs cook, bring another pan of water to the boil over high heat (about 5 min), add the frozen beans and cook for 4 min, until tender but still crunchy.
4. Move the beans and eggs to cold water for 3–5 min. Peel the eggs and cut them in half.
5. For the dressing, mix 15 g olive oil (1.5 tbsp) with the lemon juice, pepper and a little salt.
6. Arrange the lettuce, potatoes, beans, tomatoes, tuna and egg halves on plates. Just before eating, pour over the dressing and sprinkle with chives.