3 soft boiled eggs (cover room-temperature eggs in cold water in a small saucepan. Bring to the boil, then turn down to a gentle simmer and cook for 5 mins. Remove and refresh. Peel. The yolks should still be softish and creamy.)
green beans, blanched
100g tinned tuna
potatoes, boiled until tender
2 tomatoes
1/2 spanish onion, finely sliced
salad leaves
olives
for viniagrette:
1T lemon juice,
3T very good extra virgin olive oil
salt and pepper.
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