A French style tuna salad, perfect for lunch in the summer.

Ingredients

2 eggs
320g potatoes
100g French beans/fine beans, topped and tailed
1 packet (50-75g) rocket  
4 tomatoes, cut into quarters
1 small onion, halved and thinly sliced
2 tins (approx 200g each) of tuna in spring water, drained                                     
                 
For the Dressing
1/2 small bunch fresh basil
1 garlic clove  
2 tablespoons Lemon juice, fresh                                    
4 tablespoons Olive oil    
Freshly ground black pepper    

Method

1) Hard boil the eggs by boiling them in water for 10 minutes. Drain and leave to cool then peel and cut into sixths.
2) Meanwhile, in another pan, boil the potatoes for 20 minutes or until tender, adding the French beans for the last 5 minutes. Drain the potatoes and beans and run under the cold tap. Chop the potatoes into bite-size pieces.
3) To make the dressing, blend the dressing ingredients together using a stick blender or food-processor.
4) In a serving bowl, toss together the rocket, potatoes, beans, tomatoes, onion and most of the dressing. Lay the egg pieces and tuna on top and drizzle with the remaining dressing.   

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