Niçoise Salad (French Tuna Salad)

• 175g (approx 30) cup fresh green beans, trimmed and blanched
• 1 iceberg lettuce, washed and cut into quarters
• 1 punnet cherry tomatoes, cut into half
• 4 eggs, hard boiled, shelled and quartered
• 425g can tuna in spring water, drained
• 350g (approx 10) baby new potatoes, steamed
• 1/2 Spanish onion, thinly sliced
• 1/4 cup small black olives
• Freshly ground black pepper

For the dressing:

• 2 tbspns extra vigrin olive oil
• 2 tbspns white wine vinegar or lemon juice
• 1 clove garlic crushed
• 1 tsp Dijon mustard (optional)
• Freshly ground black pepper to taste