Ingredients
11 total- 70 g of black olives, pitted
- 4 tbsp of olive oil
- 1 clove of garlic, crushed
- 2 rolls of gluten free ciabatta
- 1 can of tuna steak, drained and flaked
- 3 tbsp of crème fraîche
- 50 g of parmesan, shaved
- 2 small of lettuce heads, like Cos or Little Gem, torn
- 220 g of green beans, trimmed
- 4 eggs
- 3 tbsp of mayonnaise
Method
4 stepsStep 1
Cook the eggs in boiling water for 6 minutes. Cool under cold running water, peel and quarter.
Step 2
Heat the oven to 200°C/180°C fan/Gas 6. Tear the ciabatta into bite-sized chunks, toss with oil and season. Spread onto a baking tray and cook for 10 minutes until the croutons are crunchy and golden. Remove from the oven and cool.
Step 3
Cook the beans in boiling water for 2 minutes. Drain, plunge into cold water, then drain again. Toss the lettuce with the beans, tuna, olives and croutons. Divide between 4 plates and top with the eggs, Parmesan and ground black pepper.
Step 4
Whisk the mayonnaise, garlic and crème fraîche together to make a dressing and spoon over.