Ready In 30 mins
Cook the potatoes in salted water for 20 minutes. Drain, cool and cut into halves or quarters. Cook the beans in salted water for 5 mins until slightly squeaky. Drain and cool.
Boil the eggs for 5-6 mins, cool quickly, peel and quarter. The yolks should still be a little squidgy. Separate the leaves from the little gem and arrange in a serving dish, ripping up the larger leaves.
Toss the tuna chunks, cherry tomatoes, beans and potatoes with the Basil Infused Olive Oil.
Transfer to the serving bowl and combine with the lettuce. Top with the eggs and olives and drizzle with Sundried Tomato Infused Balsamic.