Tuna Salad with French Beans

• One of my friends from Leeds came round yesterday with freshly picked produce from her allotment.
• Green & Purple French beans were amongst them.
• I topped and tailed these and steamed them.
• Sadly the beautiful purple ones loose their colour and are just a slightly darker green than the others.
• I served some of them with buttered dried breadcrumbs – à la Polonaise and
• Used the rest, cold, in this tinned tuna salad with other ingredients I had in my store cupboard and freezer. 
• The proportions are not so important.

Ingredients

• 1 tin of tuna chunks- in brine or oil
• Crisp lettuce leaves 
• Steamed French beans
• Cooked peas
• Cooked sweetcorn – frozen or tinned
• 2 hard boiled eggs
• Juice of 1 lemon
• 2 tablespoons of mayonnaise
• Salt & Pepper to taste

Method

• Chop the French beans into small pieces.
• Mix these with the peas and sweetcorn
• Drain the tuna from the brine or oil and break up the chunks.
• Mix the tuna with the cooked vegetables.
• Add the lemon juice and mayonnaise and mix well.
• Season to taste.
• Shred the lettuce leaves.
• Arrange lettuce leaves over a large plate plate or a shallow bowl.
• Place the tuna mixture on top of the lettuce leaves.
• Chop the hard boiled eggs into small pieces and sprinkle these over the top of the tuna mixture.