Provençal Tuna Salad with Green Beans & Egg

Ingredients

• 1 1/2 cups (150 g) green beans, trimmed
• 1 (50 g) large egg
• 2 tbsp (20 g) shallot, thinly sliced
• 1 tbsp (15 ml) red wine vinegar
• 1 tsp (5 g) Dijon mustard
• 2 tsp (10 ml) olive oil
• 3 1/2 oz (99 g) canned tuna in water, drained
• 3/4 cup (112 g) cherry tomatoes, halved
• 2 tbsp (17 g) Kalamata olives, rinsed, torn
• 1/3 cup (60 g) butter beans, no salt added, rinsed
• 1 1/2 cups (30 g) baby rocket

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Method

1. Boil the green beans in an 8-inch (20cm) saucepan for 4 minutes, until bright and tender-crisp, and drop them straight into iced water. Boil the egg for 6 1/2 minutes for a soft yolk and cool it too.
2. Soak the shallot in the vinegar while everything cools; it loses its raw edge and the vinegar becomes the dressing. Whisk in the Dijon and oil. Toss the tuna, green beans, tomatoes, olives, butter beans and rocket with the dressing. Halve the egg on top.