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Ingredients

  • 1 large egg
  • 80g green beans
  • 1 tomato, amber or red, quartered
  • 120g can tuna in spring water
  • 1½ -2 tbsp French dressing

Method

  • STEP 1

    Boil the egg for 8-10 mins depending on if you want a soft or hard yolk, then at the same time steam the green beans for 6 mins above the pan until tender. Cool the egg and beans under running water then carefully shell and quarter the egg. Leave to cool.

  • STEP 2

    Tip the beans into a large packed lunch pot. Top with the tomato, tuna and quartered egg and spoon on the French dressing. Seal until ready to eat (see tip below).

RECIPE TIPS
KEEP IN THE FRIDGE

This will keep in the fridge for 2 days.

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A star rating of 4.5 out of 5.4 ratings
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