Cut the lettuce into four and remove the hard core. Tear into bite-sized pieces and arrange on a
large serving platter or four individual plates.
Cook the French beans in boiling salted water for 8 minutes and the potatoes for 10 minutes or
until tender. Drain and rinse in cold water until cool, then cut both the beans and potatoes in
half with a sharp knife.
Boil the eggs for 10 minutes, then rinse thoroughly under a cold running tap until cool. Remove
the shells under water and cut each egg into four.
Arrange the beans, potatoes, eggs, peppers and onion on top of the lettuce. Add the tuna, cheese
and tomatoes. Sprinkle over the olives and garnish with the basil.
To make the vinaigrette, place all the ingredients in a screw-topped jar and shake vigorously
until everything is mixed thoroughly. Spoon 4 tablespoons over the top of the prepared salad and
serve the remainder separately.