Slata Blankit Tunisian bread and tomato salad
Stale baguette soaked in grated tomato, harissa and olive oil, tossed with onion, chili and coriander and topped with tuna and egg.
Serves 4 · 15 min
Per portion (290 g)
| Calories | 384 kcal |
|---|---|
| Protein | 13.3 g |
| Carbohydrates | 32.8 g |
| Fat | 20.7 g |
| Saturated fat | 3.5 g |
| Sugars | 6.2 g |
| Fibre | 5.4 g |
| Sodium | 1080.1 mg |
Counted from the recipe. Real portions vary with the cook.
Ingredients
- 15 slices baguette
- 4 ripe tomatoes
- 2, sliced fresh chilies
- 1, finely sliced red onion
- 2 cloves, crushed garlic
- 1 small bunch fresh coriander
- 1 mgharfa kbira harissa
- 4 mgharfa kbira olive oil
- 1 mgharfa s8ira, ground caraway
- 1 mgharfa s8ira salt
- 1/2 mgharfa s8ira black pepper
- 50 g canned tuna
- 2, hard boiled eggs
- 50 g, sliced black olives
Method
- Break the bread into bite-sized pieces into a wide bowl.
- Grate the tomatoes, skins left behind, and season the pulp with garlic, caraway, salt, pepper, harissa and olive oil.
- Pour it over the bread and turn everything with your hands until no dry corners are left.
- Mix in the red onion, chili, coriander and the tuna broken into flakes.
- Top with olives and egg quarters and give it ten minutes to drink up the juice before serving.