Niçoise Salad

Hardboil and quarter the eggs before preparing the salad. Boil the potatoes until soft, drain and halve. Trim and blanch the green beans until tender, but still crunchy. Rinse them under cold water to stop them cooking and drain. Cut the tomatoes in quarters, chop the parsley, drain and flake the tuna. Combine the tomato, egg, tuna, olives, parsley and potato in a large bowl. Combine the olive oil and lemon juice in a small bowl and add the beans with the other ingredients, before drizzling with the dressing and serving.