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Tunisian tuna salad

updated

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Ingredients for 10 servings:

  • 4 cans of tuna in oil
  • 5 onions
  • 6 eggs
  • 300 g parsley, flat
  • 3 garlic cloves
  • 2 tsp capers
  • 2 tbsp balsamic vinegar
  • olive oil
  • 1 tsp harissa
  • salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Boil the eggs hard, then rinse and let cool. Pluck the parsley leaves from the stalks, wash and dry thoroughly. Peel the onions and garlic cloves and chop roughly. Peel the cooled eggs and chop roughly. Finely chop the parsley, onions, garlic, eggs and capers in a food processor and place in a bowl. Add the tuna and oil and mix everything together. While stirring, add enough olive oil until the mixture has a paste-like consistency. Season with salt, pepper, balsamic vinegar and harissa. Serve with white bread. You can also fill the tuna salad into small hollowed-out tomato and/or cucumber boats and serve them as appetizers.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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