Niçoise-style tuna salad

Cook the beans according to pack instructions, then cool under cold water and pat dry.

Halve or quarter the tomatoes from the salad, then move to a mixing bowl. Add the potatoes, lettuce, cucumber, beans and a handful of olives.

Drain and reserve the oil from the tuna, then whisk 2 tbsp of the oil into the salad dressing to loosen a little. Gently tumble most of the dressing through the salad.

Divide between 2 plates, add the fish in generous flakes and top with the eggs. Season well and drizzle with the remaining dressing to serve.