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Tunisian-style chopped tuna salad

Name: Tunisian-style chopped tuna salad
Prep time: 15 min
Total time: 15 min
Yield: Serves 4
Ingredients: 2 medium free-range eggs; 3 vine tomatoes; ½ cucumber, halved lengthways and seeds removed with a teaspoon; 1 small green pepper; 1 small red onion; 1 eating apple; 50g kalamata olives; 3 mint sprigs, chopped, smaller leaves reserved; 120g tin sustainable tuna in oil; 1 tbsp extra-virgin olive oil; 2 tsp balsamic vinegar; 1 tsp dried mint; Juice ½ lemon

By: Pollyanna Coupland
Food producer, delicious.

Published: 30 Jun 24
Updated: 15 Jul 24

A popular salad across Tunisia, this has as many variations as there are cooks making it. Our tuna chopped salad is fresh, healthy and ready in just 15 minutes – 10 if you’re a fast chopper!

Have you tried our ultimate niçoise salad with roasted new potatoes?

Easy
July 2024

Test kitchen approved

Serves 4
Hands-on time 15 min

A popular salad across Tunisia, this has as many variations as there are cooks making it. Our tuna chopped salad is fresh, healthy and ready in just 15 minutes – 10 if you’re a fast chopper!

Have you tried our ultimate niçoise salad with roasted new potatoes?

Nutrition: Per serving

Calories: 231kcals
Fat: 13g (2.4g saturated)
Protein: 12g
Carbohydrates: 14g (12g sugars)
Fibre: 3.4g
Salt: 1g

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Ingredients

2 medium free-range eggs
3 vine tomatoes
½ cucumber, halved lengthways and seeds removed with a teaspoon
1 small green pepper
1 small red onion
1 eating apple
50g kalamata olives
3 mint sprigs, chopped, smaller leaves reserved
120g tin sustainable tuna in oil
1 tbsp extra-virgin olive oil
2 tsp balsamic vinegar
1 tsp dried mint
Juice ½ lemon

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Method

Boil the eggs for 6½-7 minutes, depending on how hard-boiled you like them, then run under cold water for a minute or two to halt the cooking process.
Quarter the tomatoes, discard the watery seeds, then cut the flesh into just under 1cm pieces. Dice the deseeded cucumber, pepper, red onion and apple to the same size, then tip onto a large serving platter with the olives and chopped fresh mint. Strain the tuna oil into the salad.
Mix up a quick dressing in a bowl using the extra-virgin olive oil, balsamic vinegar, dried mint and lemon juice, then stir that into the salad. Top with the flaked tuna, quartered eggs and reserved mint leaves.