Tuna and Egg Salad with Turmeric Dressing

Method

1. Half fill a small saucepan with cold water, add the egg and bring to boil over a high heat. Once water is boiling, reduce heat to medium and cook for further 5 minutes. Transfer egg to a bowl of cool water.
2. Meanwhile, place potatoes in a small microwave proof bowl with a dash of water. Cover and microwave for 4 minutes or until potatoes are just cooked. Drain water and set aside to cool.
3. Combine lettuce, tomatoes, olives and tinned tuna in a salad bowl. Add the cooked potatoes and green beans and mix together.
4. Crack the boiled egg and remove the shell. Slice into quarters and then place on top of salad.
5. Place turmeric in a small dish, add a drizzle of olive oil and combine. Drizzle over salad just before serving.