This Tunisian Tuna Salad makes me think of the sun, probably because it’s so colorful like so many Mediterranean dishes are. It is loaded with crunchy vegetables, juicy tomatoes, fresh herbs and the olives and capers add a beautiful tang. Serve it with toasted pita bread as a starter or light main course. Don’t hesitate to add a diced hard-boiled egg for an heartier meal. I’m telling you, it is just perfect on a warm day with a nice crisp glass of white wine. Ahh.
Tunisian Tuna Salad
Prep time
Total time
Author: Valerie's Keepers
Serves: 2-4 courses
Ingredients
- Salad:
- 1 red bell pepper, seeded and diced
- 1 yellow bell pepper, seeded and diced
- 2 tomatoes, seeded and diced
- 4 green onions, thinly sliced
- 2 tbsp. green olives, chopped
- 2 tbsp. kalamata olives, chopped
- 1 tbsp. capers, chopped
- 1 can 160g of solid light tuna in olive oil
- 2 tbsp. fresh mint, minced
- 1 tbs. fresh italian parsley, minced
- 1 tbs. fresh coriander, minced
- Dressing:
- 2 tbsp. olive oil
- 1 garlic clove, minced
- 1 tsp. ground cumin
- 1 tsp. ground coriander
- 2 tbsp. red wine vinegar
- 1 tbsp. lemon juice
Instructions
- Dressing:
- In a small bowl, whisk all of the ingredients together.
- Salad:
- In a large non-reactive bowl, mix all ingredients.
- Pour in half of the dressing, taste and adjust to taste with remaining dressing.
- Season with salt and pepper.
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