Ingredients
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1 can (160 g drained) tuna in water
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150 g romaine, chopped
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2 hard-boiled eggs, halved
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120 g green beans, blanched
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160 g new potatoes, boiled and halved
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150 g cherry tomatoes
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40 g black olives
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juice of ½ lemon
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1 tsp Dijon mustard
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1 tbsp olive oil
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1 g salt
Method
- Blanch green beans 2 min in salted water; cool.
- Whisk lemon, mustard, olive oil and salt to a dressing.
- Arrange greens, potato, beans, tomatoes, eggs, olives and tuna on a wide plate.
- Spoon dressing over.
