With a glut of runner beans from the garden we have been eating salad nicoise all summer! This recipe is very easy, egg free and takes no time at all. We enjoy picking at it in the fridge for many days.
In a steamer, cook the beans covered for 12 to 15 minutes until tender. Remove from the heat and plunge into cold water to stop the cooking process, drain well. Add the remaining ingredients and mix, keeping the tuna chunky. Chill in the fridge for at least an hour before enjoying. Serve!