2 large eggs
1 bag mixed salad leaves
10 1/2 ounces green beans, trimmed
Salt and freshly ground black pepper
7-ounce can tuna in water, drained
1 tablespoon red wine vinegar
1 8-ounce can borlotti beans, drained
1 red onion, peeled and finely sliced
2 tablespoons olive oil
Bring a small saucepan of water to a boil. Carefully put the eggs into the water, reduce the temperature, and simmer for exactly 4 minutes 30 seconds.
Add the green beans for the last minute of cooking. Remove the pan from the stove, drain into a colander, and run cold water over to cool.
Mix the tuna and the borlotti beans in a serving bowl and then add the green beans and the red onion.
Make the dressing by combining all the ingredients in a small bowl and pour threequarters over the tuna mixture.
Carefully peel the eggs -- they will be very soft, so make sure you don’t break them.
Mix the salad leaves through the tuna salad and dress with the rest of the dressing. To finish, cut open the eggs and place two halves on each plate, seasoning with a pinch of salt and pepper.