Tunisian Tuna Salad

Tunisian Tuna Salad

Tunisian tuna salad tastes the spicier the longer it draws. Boil eggs hard, let cool in cold water and cut into slices with an egg slicer. Cut half a green pepper into small cubes and fill into a salad bowl. Clean spring onions, cut into fine rings and add. Cut the tomatoes into small cubes and add to the salad. Drain the tuna well, pick to pieces and sprinkle over the salad. Chop the anchovy fillets finely and add to the tuna salad. Mix in black olives and capers. Cut a quarter of the chilli pepper into fine rings, as shown in the picture above, and remove the very sharp white seeds. It is best to try a small piece of the chilli pepper and then increase the amount as you like. Peel garlic, cut into very fine cubes and mix with chilli and tuna salad. For the marinade, whisk freshly squeezed lemon juice with red wine vinegar and olive oil and season with pepper and salt. Pour the marinade over the tuna salad and let it stand well. Arrange the tuna salad on plates and cover with egg slices. Tunisian tuna salad goes well with fresh flat bread.

Servings: 2, Difficulty: 
Preparation time: 20 minutes, Total duration: 45 minutes

All data per serving:
Calories
Carbohydrates
Protein
Fat
406 kcal
10 g
31 g
32 g

(C)opyright by Marions Kochbuch