A classic salad and very underrated if you ask me. My choice would be fresh french beans instead of frozen fine one’s. The oil of the sunblushed tomatoes together with the rest of the dressing are the star of this dish. -enjoy-

Ingredients (Serves: 2 for supper or lunch)

2 large eggs
100 grams frozen fine green beans
200 grams sunblush tomatoes (in seasoned oil)
100 grams sliced pitted black olives
1 x 225 grams jar or can of tuna
250 grams torn iceberg lettuces
4 teaspoons extra virgin olive oil
juice of ½ lemon
½ teaspoon maldon salt (or pinch table salt)
½ teaspoon sugar
40 grams croutons
4 – 6 anchovy fillets (optional)
1 handful fresh basil leaves

Method

Put the eggs in a pan full of cold water, bring to the boil and let bubble for 7 minutes. Three minutes in, add the frozen beans.
Drain both the beans and eggs; let eggs sit in a bowl under running cold water, and hold the beans in a sieve just under the tap for a moment, too, so that eggs and beans stop cooking and the beans get cold.
Tip the tomatoes and their oil into a bowl, add the olives and mix gently.
Arrange the lettuce on a serving dish and then top with the tomato-olive mixture, saving their flavoursome juices in the bowl.
Drain the tuna and place chunks of it along with the tomatoes and olives, then strew with the drained beans.
Using the reserved juices left in the tomato mixture’s bowl, make the dressing: whisk in the olive oil, lemon juice, salt and sugar and pour over the salad.
Peel and quarter the almost but not quite hard-boiled eggs and add to the salad along with the croutons, anchovy fillets (if using) and basil leaves.