Tunisian-style chopped tuna salad
A popular salad across Tunisia, this has as many variations as there are cooks making it. Our tuna chopped salad is fresh, healthy and ready in just 15 minutes – 10 if you’re a fast chopper!
Have you tried our ultimate niçoise salad with roasted new potatoes?
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Ingredients
- 2 medium free-range eggs
- 3 vine tomatoes
- ½ cucumber, halved lengthways and seeds removed with a teaspoon
- 1 small green pepper
- 1 small red onion
- 1 eating apple
- 50g kalamata olives
- 3 mint sprigs, chopped, smaller leaves reserved
- 120g tin sustainable tuna in oil
- 1 tbsp extra-virgin olive oil
- 2 tsp balsamic vinegar
- 1 tsp dried mint
- Juice ½ lemon
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Method
- Boil the eggs for 6½-7 minutes, depending on how hard-boiled you like them, then run under cold water for a minute or two to halt the cooking process.
- Quarter the tomatoes, discard the watery seeds, then cut the flesh into just under 1cm pieces. Dice the deseeded cucumber, pepper, red onion and apple to the same size, then tip onto a large serving platter with the olives and chopped fresh mint. Strain the tuna oil into the salad.
- Mix up a quick dressing in a bowl using the extra-virgin olive oil, balsamic vinegar, dried mint and lemon juice, then stir that into the salad. Top with the flaked tuna, quartered eggs and reserved mint leaves.
Nutrition
- 231kcals Calories
- 13g (2.4g saturated) Fat
- 12g Protein
- 14g (12g sugars) Carbs
- 3.4g Fibre
- 1g Salt
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Reviews
Completely gorgeous Summer salad!
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