LEVEL: Quick & Easy
200g new potatoes, thickly sliced
2 medium eggs
100g green beans, trimmed
1 romaine lettuce heart, leaves separated and washed
8 cherry tomatoes, halved
6 anchovies in olive oil, drained well
185g tin of Tuna steak in spring water, drained
2 tbsp mayonnaise
Bring a large pan of water to the boil. Add the potatoes and the eggs and cook for 7 minutes. Scoop the eggs out of the pan, tip in the green beans and cook for a further 4 minutes. Drain the potatoes, beans and eggs in a colander under cold running water until cool. Leave to dry.
Peel the eggs and cut into quarters. Arrange the lettuce leaves in 2 shallow bowls. Scatter over the beans, potatoes, tomatoes and egg quarters. Place the anchovies on top.
Flake the tuna into chunks and scatter over the salad. Mix the mayonnaise and 1 tbsp cold water in a bowl until smooth. Drizzle over the salad and serve.