Blanch the green beans in a saucepan of lightly salted boiling water for 2-3 minutes, then drain and refresh under cold running water. Drain and transfer to a large bowl with the lettuce, cherry tomatoes and red onion.
Break the tuna into bite-size pieces and add to the salad ingredients along with the boiled egg halves.
Whisk all the dressing ingredients together and season lightly.
Pour the dressing over the salad and toss gently to mix. Cool, cover and chill until you’re ready to eat.
Tips:
Feel free to adjust the amount of lemon juice and seasonings to your preference.
This salad is even more delicious when served chilled. Simply prepare it ahead of time and refrigerate until serving
