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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.
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).