Ashante Moon Salad

  • 4 eggs; hard boiled
  • 200 g lettuce leaves; washed
  • 1 400 g can tuna; drained
  • 200 g French beans; trimmed, lightly cooked
  • 6 ripe tomatoes; quartered
  • 1 salad onion; chopped
  • 75 g black olives; pitted
  • 4 tablespoons olive oil
  • 3 tablespoons white wine vinegar

Recipe Info
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Contributor: admin



Shell the eggs and cut into quarters. Line 4 salad bowls with the lettuce. Separate the tuna into chunks and arrange in one section of each bowl. Arrange the beans, tomatoes, onion and olives in the other sections of the bowl. Whisk oil and vinegar, pour over salads.

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