Tunisian-style chopped tuna salad

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!

Tunisian-style chopped tuna salad

Have you tried our ultimate niçoise salad with roasted new potatoes?

  • Serves icon Serves 4
  • Time icon Hands-on time 15 min

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?

Nutrition: Per serving

Calories
231kcals
Fat
13g (2.4g saturated)
Protein
12g
Carbohydrates
14g (12g sugars)
Fibre
3.4g
Salt
1g

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

  1. 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.
  2. 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.
  3. 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

Nutrition: per serving
Calories
231kcals
Fat
13g (2.4g saturated)
Protein
12g
Carbohydrates
14g (12g sugars)
Fibre
3.4g
Salt
1g

delicious. tips

  1. This easy salad can be made in advance and eaten all week – just leave out the apple and add it fresh at the last minute.

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