Tuna, green bean and olive chopped salad

1.

Bring a pan of salted water to the boil and cook the green beans for 2 minutes until tender. Drain and rinse under cold water

2.

Finely chop the olives, cucumber, tomatoes, onion, parsley and green beans so everything is the same size

3.

In a bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey and garlic until emulsified. Season with salt and pepper

4.

Add all chopped ingredients to a large bowl and flake in the tuna

5.

Pour over the dressing and toss thoroughly so everything is evenly coated. Let the salad sit for 10 minutes so the flavours can meld

6.

Serve with toasted sourdough