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.