Summer Egg Salad
Total Time: 35 mins
Preparation Time: 15 mins
Cook Time: 20 mins
Ingredients
- Servings: 6
- 6 medium eggs
- 750 g baby potatoes
- 200 g french beans
- 185 g tuna in water
- 50 g black olives, pitted
- 1/2 small red onion, very finely sliced
- 100 g cherry tomatoes, halved
- 12 basil leaves
- 50 ml cider vinegar
- 25 ml olive oil
- 5 ml lemon juice
- salt and pepper
Recipe
- 1 boil the eggs for 5 minutes. plunge into cold water and peel at once.
- 2 at the same time, boil potatoes for 20 minutes. drain and allow to cool.
- 3 also cook french beans in boiling water until tender, but with some bite. (or use the microwave oven.).
- 4 halve the olives, slice the onion and drain the tuna chunks.
- 5 mix together the dressing ingredients and coat the potatoes and beans with the mixture.
- 6 arrange the tomatoes, olives, onion, tuna basil leaves and lastly arrange the quartered eggs.
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