Best 2 Tunisian Tuna And Egg Salad Recipes

If you're looking for a simple yet delicious recipe that combines the flavors of the Mediterranean, then Tunisian tuna and egg salad is the perfect dish for you. This classic salad is a staple in Tunisian cuisine, and it's easy to see why. With its combination of fresh tuna, hard-boiled eggs, tomatoes, onions, and a tangy dressing, this salad is a feast for the senses. Whether you're serving it as a light lunch or a side dish at your next gathering, Tunisian tuna and egg salad is sure to be a hit.

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TUNISIAN BELL PEPPER, TOMATO, TUNA AND EGG SALAD

Tunisian Bell Pepper, Tomato, Tuna and Egg Salad image

Categories Salad Egg Tomato Appetizer Quick & Easy Lunch Tuna Bell Pepper Summer Bon Appétit Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 4

Number Of Ingredients 7

Ingredients

2 green or red bell peppers
2 medium tomatoes
3 hard-boiled eggs, peeled, quartered
1 6 1/8-ounce can tuna packed in water, drained
2 tablespoons drained capers
3 tablespoons olive oil
3 tablespoons fresh lemon juice

Steps:

Char peppers over gas flame or in broiler until blackened on all sides. Wrap in paper bag and let stand 10 minutes. Peel and seed peppers; cut into strips.
Preheat broiler. Place tomatoes on baking sheet. Broil tomatoes until skins begin to split and blacken in spots, turning occasionally, about 4 minutes. Cool. Peel tomatoes. Cut into wedges. Arrange peppers, tomatoes and eggs on platter. Sprinkle with tuna and capers. Mix oil and lemon juice in small bowl. Season to taste with salt and pepper. Drizzle dressing over salad.

TUNISIAN TUNA AND EGG SALAD

Tunisian Tuna and Egg Salad image

Make and share this Tunisian Tuna and Egg Salad recipe from Food.com.

Provided by Chocolatl

Categories Lunch/Snacks

Time 15m

Yield 8 serving(s)

Number Of Ingredients 13

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)

Steps:

Combine vinegar, olive oil, mint and harissa in a large bowl.
Add pepper, fennel, onion and tomato with dressing and toss to combine.
Season to taste with salt and pepper.
Spoon salad onto plates or a serving dish.
Top with tuna, egg, capers and olives.

Tips:

Use the freshest ingredients possible for the best flavor.
If you don't have canned tuna, you can use fresh or frozen tuna that has been cooked and flaked.
Feel free to adjust the amount of mayonnaise and spices to your liking.
If you want a spicier salad, add a pinch of cayenne pepper or red pepper flakes.
For a more tangy flavor, add a squeeze of lemon juice or a teaspoon of white vinegar.
Serve the salad on a bed of lettuce or arugula, or use it as a sandwich filling.

Conclusion:

Tunisian tuna and egg salad is a simple but delicious dish that is perfect for a quick lunch or dinner. It is also a great way to use up leftover tuna and eggs. The salad can be customized to your liking, so feel free to experiment with different ingredients and flavors. With its combination of protein, healthy fats, and fiber, this salad is a nutritious and satisfying meal that can be enjoyed by people of all ages.

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