Tuna Nicoise Salad

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Cut your potatoes (skins on) into large, bite-sized pieces

Trim, then chop your green beans in half

Add the chopped potatoes to a baking tray (or two!) with a drizzle of olive oil, half your dried oregano (save the rest for later!) and a pinch of salt and pepper

Put the tray[s] in the oven for 20-25 min or until golden and crisp – these are your herby roast potatoes

Meanwhile, boil a kettle

Add your egg[s] to a pot of boiled water with a pinch of salt and bring to the boil over a high heat (salt prevents the egg[s] from cracking)

Once boiling, cook for exactly 8 min for perfect, mid-boiled egg[s], then fill a bowl of ice-cold water and add the cooked egg[s] to the bowl, set aside and reserve the pot with the water

Peel the cooled egg[s] and cut in half

Drain your tuna

Wash your lettuce, remove the outer leaves and tear into rough pieces, then shred the inner core

Combine your mayo and red wine vinegar in a bowl with the remaining dried oregano, 1 tbsp [1 1/2 tbsp] [2 tbsp] olive oil and a pinch of salt and pepper – this is your creamy dressing

Add the halved green beans to the reserved pot of water, bring to the boil over a high heat and cook for 3-4 min or until tender, then drain and set aside

Combine the drained tuna, lettuce leaves and shredded lettuce in a large bowl with the cooked green beans and creamy dressing

Give everything a good mix up – this is your tuna salad