For The Main For The Dressing

1. Add the eggs to a small pan of cold water. Bring to the boil. Cook for between 5 and 7 minutes, depending if you like your yolk slightly runny or firm.
2. When the eggs are cooked, remove from the pan and place in a bowl of cold water. Once it's cooled, peel the eggs and slice into halves or quarters, whichever you prefer
3. Add the potatoes to the boiling water in the pan and cook for 7 minutes.
4. While the potatoes are cooking, make the dressing. Combine the olive oil, mustard, and apple cider vinegar and whisk together.
5. Once the 7 minutes for cooking the potatoes are up, add the green beans to the pan boil for a further 5 minutes.
6. Heat a drizzle of olive oil in a griddle or frying pan. Once hot, add the tuna and cook for between 2 and 3 minutes on each side.
7. Once the potatoes and green beans are cooked, drain and transfer to a bowl with the lettuce, olives, cherry tomatoes and red onion. Pour over the dressing and toss everything together.
8. Add the salad to a plate, slice the tuna and place on top of the salad, then add the sliced eggs around the plate to finish.