Method
Step 1
Cook the potatoes in a saucepan of boiling water for 15 minutes or until just tender. Use a slotted spoon to transfer the potatoes to a chopping board. Halve. Add the beans to the pan and cook for 2-3 minutes or until bright green and tender crisp. Refresh under cold running water. Drain.
Step 2
Meanwhile, place eggs in a saucepan of cold water. Bring to the boil over high heat.
Reduce heat to medium and gently boil, uncovered, stirring occasionally, for 6-7
minutes. Drain and cool under cold running water. Peel and quarter.
Step 3
Whisk together the oil, vinegar, mustard and sugar in a jug until combined. Season with salt and pepper.
Step 4
Heat a frying pan over medium-high heat. Add tuna and cook for 2-3 minutes each side for medium or until cooked to your liking. Transfer to a plate. Set aside for 5 minutes to rest. Flake the tuna into large pieces.
Step 5
Divide the potato, beans, egg, tuna, tomato, olives and parsley evenly among serving bowls. Drizzle over the dressing. Season with salt and pepper to serve.
