1: Bring a saucepan of water to the boil. Once bubbling, gently lower in the eggs and cook for 6 minutes. Once cooked, drain off the hot water and run them under a cold tap to cool, then set aside.

2: Roughly cut the lettuce and add this to a serving bowl. Drain the potatoes and cut them in half, then cut the tomatoes in quarters and add these along with the frozen green beans to the bowl - the beans will only take a few minutes to defrost.

3: Open the tuna and carefully pour 2 tbsp of the sunflower oil into a separate small bowl, then remove the tuna from the tin with a fork and scatter on top of the salad.

4: To make the dressing, add a squeeze of lemon juice to the bowl of oil (from the tuna tin) and whisk it together with a fork to combine, before drizzling over the salad.

5: Peel the shell off the eggs, then cut them into quarters and place on the salad. Now tuck in!