Tunisian Tuna Salad Recipe


  • 1 medium green capsicum, chopped finely
  • 1/2 purple onion, chopped finely
  • 2 medium tomatoes, seeded, chopped finely
  • 2 spring onions, chopped finely
  • 1/2 medium yellow capsicum, chopped finely
  • 10 seeded green olives, chopped finely
  • 2 red Thai chillies, seeded, chopped finely
  • 2 tsp finely chopped fresh mint leaves
  • 2 x 185g can tuna, drained, flaked
  • 1 Tbsp baby capers, drained
  • lemon wedges, for serving (optional)
  • 2 hard boiled cut in wedges, for serving (optional)

Harissa-style dressing

  • 2 tbsp olive oil
  • 1 clove garlic, crushed
  • 1 tsp coriander seeds
  • 1 tsp caraway seeds
  • 1/3 tsp salt
  • 2 tbsp fresh lemon juice

Harissa-style dressing: Heat the oil in small pan, add garlic and seeds; cook, stirring, until fragrant. Stir in juice, vinegar and salt.


  1. Combine all the salad ingredients in a bowl drizzle dressing over salad, toss gently to combine, garnish with boiled eggs and lemon wedges.

Serving suggestion

  1. Eat it on its own with a fresh and crunchy French stick or, for a quick snack, roll up some of this salad in flat bread, like pitta or lavash.


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