375 g green beans 3 medium potatoes 1 medium sized can tuna ( 200 g ) 1 level teaspoon prepared French mustard 2 tablespoons white vinegar or lemon juice 4 tablespoons oil Small clove crushed garlic Chopped fresh herbs such as parsley, chives, chervil 6 - 8 eggs, hard boiled
Top and tail beans and remove any strings. Cook in boiling salted water until crispy tender ( about 5 minutes ). Drain and rinse to cool quickly.
Peel potatoes and boil until just tender so they retain shape. Drain and cool.
Make a dressing with mustard, vinegar, oil and garlic.
Put beans into a suitable container, add thickly sliced potatoes then pour over dressing.
Add drained tuna and chopped herbs.
Cover and refrigerate. Toss lightly and serve with hard boiled egg halves.