METHODBring a large pan of water to the boil. Add the sliced potatoes and the eggs, and cook for 7 mins.
Scoop the eggs out of the pan and set aside, tip in the green beans and cook for a further 4 mins.
Drain the potatoes and beans and put with the eggs in a colander under cold running water until cool. Leave to dry.
Next, peel the eggs and cut into quarters. Arrange the lettuce leaves in 2 shallow bowls. Scatter over the beans, potatoes, tomatoes and egg quarters. Pat the anchovies with kitchen paper to absorb the excess oil and place on top.
Flake the tuna into chunks and scatter over the salad. Mix the mayonnaise and 1 tablespoon 0f cold water in a bowl until smooth. Season with black pepper and mix in the capers. Drizzle this dressing over the salad and serve.
Serves: 2
Preparation: 10 mins
Cooking: 20 mins
200g Albert Bartlett Jersey Royal Potatoes
2 medium eggs
100g green beans (trimmed)
1 romaine lettuce heart (leaves seperated and washed)
10 cherry tomatoes (halved)
6 anchovies in olive oil (drained well)
197g can of tuna steak in spring water (drained)
2 tbsp reduced-fat mayonnaise
Black pepper
2 tsp green capers