Slata Tounsia Tunisian salad
Everything cut small — tomato, cucumber, onion, pepper — with tuna and egg on top. Cut fine is the whole point.
Serves 3 · 15 min
Per portion (346 g)
| Calories | 280 kcal |
|---|---|
| Protein | 18.9 g |
| Carbohydrates | 7.6 g |
| Fat | 18.2 g |
| Saturated fat | 3.3 g |
| Sugars | 6.1 g |
| Fibre | 3.7 g |
| Sodium | 1396.8 mg |
Counted from the recipe. Real portions vary with the cook.
Ingredients
- 3 tomatoes
- 1 cucumber
- 1/2 onion
- 1 green pepper
- 120 g canned tuna
- 2, hard boiled eggs
- 10 black olives
- 2 mgharfa kbira olive oil
- 1 lemon
- a few leaves mint (optional)
Method
- Dice the vegetables as small and even as you can — this is what separates a good one from a lazy one.
- Dress with olive oil, lemon and salt.
- Top with flaked tuna, quartered eggs and olives.