There are various ways to do this salad: with potatoes/fries (no, really), hen/quail eggs, fresh/dried olives and tuna as a steak or in a tin. Personally I love a tuna steak, but for this salad I prefer using tinned chunks in olive oil. I use the oil from the tin to get even more flavour into the salad, and also add dill for an extra fresh flavour.

You need:
Coz lettuce
Green beans, steamed
Miniature new potatoes
Quail Eggs, cooked and halved
Black Kalamata olives (preferably dried, not in oil- there is more flavour)
Tinned Tuna (we like this brand)
Cherry tomatoes, halved

Vinaigrette: Combine the oil from the tuna, white wine vinegar (3:1 ratio), Dijon mustard, salt and pepper to taste and a small bunch of dill (chopped)
Arrange the vegetables and fish on a plate and pour over the vinaigrette