1. Place water (500g) into the mixer bowl and insert the internal steaming basket. Add eggs (6) to the basket and place the green beans (300g) on top of the eggs. Program 12 minutes / Steaming Temperature / Speed 1, measuring cap on.
2. Once cooked, ensure you have a bowl 3/4 full with iced water ready. With the aid of a spatula, remove the internal steaming basket and gently pour the contents into the iced water.
3. Allow to stand for a minute or so, then remove the beans and return them to the internal steaming basket to drain. Leave eggs in the chilled water. Discard the steaming water from the mixer bowl.
4. In a large bowl, place salad greens (300-400g), coriander leaves (10g), tuna (425g tin), tomatoes (300-400g), nuts (100g) and the drained beans.
5. Peel the eggs and cut into quarters, then place in bowl with other salad ingredients.

Dressing:

1. Place coriander leaves (10g), chilli (1/2-1) and garlic clove (1) to the mixer bowl. Chop Speed 7 / 5 seconds. Scrape down sides.
2. Add the fish sauce (80g), lime juice (60g), honey (3 tsp) and olive oil (60g) to the bowl. Mix Speed 4 / 20 seconds. Scrape down sides.
3. Just before serving salad, pour half the dressing over salad and toss gently. Pour the remaining half into a serving jug and serve alongside salad.

Notes:

• You can leave the tuna out of this salad and serve it as a side salad to a BBQ.
• If you don’t like the flavour of coriander, you can substitute parsley and basil.
• Substitute the cashews with flaked almonds, or for a nut free version use sunflower seeds.
• This dressing could be made a day ahead and kept in an airtight container in the fridge. Remove it from fridge 10 minutes before serving and shake well.
• You can use this dressing for any Asian style salad.