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Tunisian Tuna And Egg Salad
Yields: 8 serving(s) - Preparation Time: 45 minutes
Ingredients
- 2 teaspoon(s) red wine vinegar or the juice of 1 lemon
- 2 tablespoon(s) olive oil
- 3 mint leaves; finely sliced
- 1/2 teaspoon(s) harissa; optional (or hot chilli paste)
- 1 red or green capsicum
- 1/2 small fennel globe or 1/2 cucumber
- 1/2 brown or red onion
- 3 tomatoes
- Salt and freshly ground black pepper
- A 200 gram(s) (7 oz) can of tuna in oil
- 2 hard-boiled eggs; sliced
- 1 tablespoon(s) small capers
- A few black olives
Directions
- In a large bowl combine vinegar, olive oil, mint and harissa.
- Halve capsicum and remove seeds.
- Wash capsicum and dice finely.
- Wash and finely dice fennel.
- Dice peeled onion.
- Wash and dice tomatoes.
- Toss capsicum, fennel, onion and tomato with dressing and season to taste with salt and pepper.
- Spoon salad onto plates or a serving dish.
- Top with small pieces of tuna, slices of egg, capers and olives and serve.
Nutritional Information
- 59 calories (kcal)
- 5 gram(s) total fat (71 % calories from fat)
- 2 gram(s) protein
- 2 gram(s) carbohydrate
- 53 milligram(s) cholesterol
- 20 milligram(s) sodium food exchanges: 0 grain(starch)
- 0 lean meat
- 1 /2 vegetable
- 0 fruit
- 1 fat
- 0 other carbohydrates
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