This recipe is from my book: Food For Sport Cookbook. It serves 2.

4 large lettuce leaves
1 x 220 g (7 oz) can tuna in brine, drained
4 spring onions, finely chopped
2 hard-boiled eggs, peeled and sliced
2 small potatoes, boiled, chilled and sliced
1 large tomato, sliced
1 cup cooked French beans
½ green capsicum (bell pepper), de-seeded and cut into strips
½ red capsicum (bell pepper), de-seeded and cut into strips
2 tbsp Vinaigrette Dressing

1. Tear well-washed lettuce leaves in half and use to line a salad bowl.
2. Carefully arrange all remaining ingredients on top of the lettuce.
3. Sprinkle over the Vinaigrette Dressing just before serving.

As an entrée:  Divide salad ingredients between individual plates and spoon dressing over each serve.  Chill.