Start by boiling you eggs for 7 minutes. Make sure you get a bowl of cold water ready to pop them in when the 7 minutes are up. Allow them to sit in this cold water until they have cooled. Once cooled tap the eggs against the inside of a bowl to peal them.
Chop your olives, avocado, tomatoes and anchovy’s then place in a large bowl, or divide evenly between two separate bowls.
Wash your lettuce and tear into pieces. Then place into the bowl.
Use a mandolin to finely chop you onion (if you don’t have one don’t worry just use a knife). Then place this in the bowl too.
Boil the kettle again and get another pan of water boiling on the stove. Also prepare a large bowl of cold water for the green beans to go into once they are cooked (we are going to blanche the beans). Wash and trim you green beans, then place in the boiling water for 3 minutes. Once cooked, drain them and place into the bowl of cold water. Allow the beans to cool in the water for around 5 minutes then drain and allow to dry.
Nearly there! Place a frying pan on a high heat on the stove with a small amount of rapeseed oil in. We are going to fry the tuna for around 3 minutes. Remove from heat and allow to cool.
Now place the tuna and green beans into the bowl with you other ingredients and toss in the juice of 1 lemon and a tablespoon of olive oil. Season with pepper.
Chop the egg into quarters and place on top. You’re done! If you don’t want to eat it all now why not pop some in a Tupperware for lunch tomorrow!