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
Yield: 4 servings
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.
NOTE:
For special occasions use fresh tuna steaks. Saute them for 3 minutes and add lemon juice to the dressing.