What you will need:
500g tinned tuna in Springwater (we recommend Sirena), drained or the equivalent in cooked fresh tuna
2 tbsp Bitton Rosemary, Thyme and Vanilla Oil
2 tbsp Bitton Dressing
4 hard boiled eggs, shelled, sliced and halved
600g green beans, top and tailed and cooked al dente
Punnet of cherry tomatoes, halved
4 tbsp Bitton Black Olive Tapenade
How to make it:
Cook 4 hard boil eggs.
For the tuna, place large chunks into a large bowl and drizzle over the Bitton Rosemary, Thyme and Vanilla Oil. Season and set aside until required.
When you are ready to serve, add the green beans, egg, tomatoes and Bitton Dressing to the bowl and toss gently.
Place the salad evenly onto four plates. Top the salad with a spoonful of Bitton Black Olive Tapenade and serve immediately with some crusty bread.