Tunisian Tuna and Egg Salad |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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Adapted from . Ingredients:
2 teaspoons red wine vinegar |
2 tablespoons olive oil |
3 mint leaves, finely sliced |
1/2 teaspoon harissa (optional) |
1 bell pepper, seeded and diced |
1/2 small fennel bulb, finely diced (or 1/2 cucumber) |
1/2 red onion, peeled and diced |
3 tomatoes, diced |
salt and pepper |
1 (6 ounce) can tuna in vegetable oil |
2 hard-boiled eggs, peeled and sliced |
1 tablespoon capers |
black olives (to garnish) |
Directions:
1. Combine vinegar, olive oil, mint and harissa in a large bowl.
2. Add pepper, fennel, onion and tomato with dressing and toss to combine.
3. Season to taste with salt and pepper.
4. Spoon salad onto plates or a serving dish.
5. Top with tuna, egg, capers and olives.
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