Yield: 8 servings
|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|
|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.