300g green beans, blanched so they still remain crunchy
1 red onion, julienned
8 small potatoes, cooked and quartered
100g capers, with liquid
1/2 bunch parsley, chopped
1/2 bunch mint, chopped
Vinaigrette, receipe follows
500g mixed lettuce greens, including rocket
425g can tuna, drained
1 punnet Flavorite truss cherry tomatoes
5 hard boiled eggs, peeled, quartered
45g anchovy fillets in oil
45g green olives stuffed with pimento
Gently toss the green beans, onions, potatoes, capers, parlsey and mint.
Add the vinaigrette, and let marinate for two hours. drain and reserve the excess vinaigrette.
Arrange the lettuce on a platter. Place the tuna in the centre. Arrange the bean and potato mixture around the tuna. Garnish the salad with tomatoes, eggs, anchovies, avocado and olives.
Drizzle with remaining vinaigrette.