Place the eggs into a pot of cold water and bring to a boil over medium heat. Simmer eggs for 5 to 8 minutes for medium to hard boiled. Using a large spoon, remove the eggs from water and place into a bowl of cold water. Once cooled, peel, slice in half, and set aside.
At the same time, place the potatoes into a pot of cold water and bring to a boil. Cook until just tender, 10 minutes. With 2 minutes to go add the green beans and cook with potatoes until just tender, 2 minutes.
Divide the spinach, green beans, potatoes, tuna and eggs equally between two serving bowls. To make the dressing, whisk together the mustard, lemon juice and oil. Drizzle dressing over salads and serve.
TIP: To save time, place green beans in a microwave-safe bowl. Cover with water and cook on High/100% for 5 to 6 minutes. Pierce each potato a few times, place onto a microwave-safe plate and cook on High/100% for 10 minutes, or until they pierce easily.
Nutrition facts per serve
Makes 2 serves
|Total Fat||11.2 g|
|- Saturated Fat||2.7 g|
|Total Carbohydrate||41.5 g|
|- Dietary Fiber||7.6 g|
|- Total Sugars||5.5 g|
|-- Added Sugars||0 g|