Tunisian tuna and egg salad

Yield: 8 servings

Measure Ingredient
2 teaspoons Red wine vinegar or the juice of 1 lemon
2 tablespoons Olive oil
3 Mint leaves; finely sliced
½ teaspoon Harissa; optional (or hot
; chilli paste)
1 Red or green capsicum
½ small Fennel globe or 1/2 cucumber
½ Brown or red onion
3 Tomatoes
Salt and freshly ground black pepper
A 200 g; (7 oz) can of tuna
; in oil
2 Hard-boiled eggs; sliced
1 tablespoon Small capers
A few black olives

In a large bowl combine vinegar, olive oil, mint and harissa.

Halve capsicum and remove seeds. Wash capsicum and dice finely. Wash and finely dice fennel.

Dice peeled onion. Wash and dice tomatoes. Toss capsicum, fennel, onion and tomato with dressing and season to taste with salt and pepper.

Spoon salad onto plates or a serving dish. Top with small pieces of tuna, slices of egg, capers and olives and serve.

Converted by MC_Buster.

Per serving: 59 Calories (kcal); 5g Total Fat; (71% calories from fat); 2g Protein; 2g Carbohydrate; 53mg Cholesterol; 20mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; ½ Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

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