For the dressing:

1 garlic clove, crushed

1 tbsp Dijon mustard

Juice of 1 lemon

6 tbsp olive oil

Salt and freshly ground black pepper, to taste

For the salad:

400 g (14 oz) salad potatoes, halved

100 g (3.5 oz) green beans, trimmed

4 eggs

2 little gem lettuces, torn into large pieces

100 g (3.5 oz) black olives

3 tomatoes, cut into wedges

300 g (10.5 oz) tinned tuna, drained

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In a small bowl, whisk together the garlic, Dijon mustard, lemon juice, and olive oil. Season with salt and pepper and set aside.
Bring a pan of salted water to the boil and cook the halved potatoes for about 15 minutes, until tender.
Add the green beans to the same pan for the last 4 minutes of cooking, then drain and let them cool slightly.
Meanwhile, boil the eggs for 6 minutes for soft centers, then transfer them to cold water to cool. Peel and halve once cooled.
Arrange the lettuce, potatoes, beans, tomatoes, and olives on a large platter.
Flake the tuna over the top and add the halved eggs.
Drizzle generously with the Dijon-lemon dressing and serve immediately.

Use good-quality tuna in oil for the best flavor.

Add anchovies, capers, or roasted red peppers for extra Mediterranean flair.

For a vegetarian version, omit the tuna and add more eggs or chickpeas.

Store dressing separately and add just before serving to keep lettuce crisp.

Serve chilled or at room temperature with crusty bread or a baguette.