Tuna Niçoise

Cook the potatoes until tender. Slice into bite sized pieces and place into a mixing bowl with the cannellini beans, quinoa, and tinned tuna flakes. Season with salt and milled pepper. In a serving bowl, arrange the lettuce, spinach red onion and cherry tomatoes. Now add the tuna mix. Finish with black olives and soft-boiled egg. For the dressing whisk mustard, vinegar and oil together until thickened, add chopped chives, mix well and drizzle over the salad.