Ingredients

For the salad:
500g baby potatoes
200g green beans, trimmed
4 large eggs
200g cherry tomatoes, halved
1 small head of Romaine lettuce, leaves separated
1 can (150g) tuna in oil, drained and flaked
1/2 cup (75g) black olives

For the Lemon Dijon Dressing:
3 tbsp olive oil
1 tbsp lemon juice
1 tsp Dijon mustard
Salt and pepper to taste
1/2 tsp dried thyme or Herbes de Provence

Directions

Cook Potatoes Boil until tender, then cool and halve.

Blanch Green Beans Boil briefly, then shock in ice water.

Boil Eggs Simmer for 8–10 minutes, then cool and peel.

Make Dressing Whisk olive oil, lemon juice, mustard, salt, pepper, and herbs.

Assemble Salad Arrange lettuce on a platter. Top with potatoes, beans, eggs, tomatoes, olives, and tuna.

Drizzle & Serve Pour dressing over and serve immediately or chilled.