Tunisian tuna salad

Tunisian tuna salad

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  • 2
  • Easy
  • Carb Conscious Heart friendly Pescatarian
  • 20 minutes
  • 30 minutes
  • Ormonde Chardonnay 2005


  • 2 green peppers, halved and seeded
  • 3-4 firm red tomatoes, cut into wedges or sliced
  • 1 x 170 g can tuna, drained
  • 2 hard-boiled eggs, sliced or cut into wedges
  • 6 spring onions, thinly sliced
  • 1 dried red chilli, finely chopped
  • 1 T capers
  • 2 T chopped parsley
  • For the dressing, mix together
  • 3 T olive oil
  • Sea salt and freshly ground black pepper

Cooking Instructions

Grill the peppers, cut side down, until charred and soft. Wrap in a brown paper bag and cool. When cool enough to handle, slice into strips. Place the grilled peppers and tomato wedges in a bowl.
Separate the tuna into flakes and add to the tomato and peppers. Add the egg and sprinkle with the onion, chilli and capers. Pour over the dressing and sprinkle with parsley.

Cook’s tip: If you want to use fresh tuna, slowcook it in olive oil, covered with baking paper, in a low oven until just done and still moist. For a gentler dish simply leave out the chilli.

Per serving: 1926kJ, 34g protein, 30g fat, 6.25g carbs

Phillippa Cheifitz Recipe by: Phillippa Cheifitz
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Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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