Name: Tunisian Tuna Salad
Prep time: 10 min
Total time: 15 min
Ingredients: 240 grams canned tuna in olive oil (e.g. El Manar, drained and flaked); 3 ripe tomatoes (diced); 1 cucumber (diced); 1 green bell pepper (finely diced); 1 small red onion (finely sliced); 60 grams pitted black olives; 2 hard-boiled eggs (cut into quarters); 1 tablespoons capers (optional); 3 tablespoons extra-virgin olive oil; 2 tablespoons fresh lemon juice; 0.5 teaspoons salt; 0.3 teaspoons black pepper; 1 teaspoons harissa (optional, for heat)

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Tunisian Tuna Salad

A fresh, authentic Tunisian salad — crisp vegetables, quality tuna in olive oil, briny olives, and a bright lemon-olive oil dressing. Simple, light, and ready in 10 minutes.

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Prep Time 10

Cook Time 0

Total Time 15

Servings: 4 people

Course: Salad

Cuisine: Tunisian

Ingredients Method Notes

Ingredients

240 grams canned tuna in olive oil e.g. El Manar, drained and flaked
3 ripe tomatoes diced
1 cucumber diced
1 green bell pepper finely diced
1 small red onion finely sliced
60 grams pitted black olives
2 hard-boiled eggs cut into quarters
1 tablespoons capers optional
3 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
0.5 teaspoons salt
0.3 teaspoons black pepper
1 teaspoons harissa optional, for heat

Method

Prepare the vegetables: Dice 3 ripe tomatoes, diced, 1 cucumber, diced, and 1 green bell pepper, finely diced into small even cubes. Finely slice 1 small red onion, finely sliced. Place everything in a large salad bowl.
Add olives and capers: Add 60 grams pitted black olives and 1 tablespoons capers (optional) if using. Toss gently to combine.
Make the dressing: In a small bowl, whisk together 3 tablespoons extra-virgin olive oil, 2 tablespoons fresh lemon juice, 0.5 teaspoons salt, 0.3 teaspoons black pepper, and 1 teaspoons harissa (optional, for heat) if using. Taste and adjust seasoning.
Assemble: Pour the dressing over the vegetables and toss gently. Top with 240 grams canned tuna in olive oil (e.g. El Manar), drained and flaked, flaked into generous chunks. Arrange 2 hard-boiled eggs, cut into quarters around the edges of the bowl for presentation. Do not stir after adding the tuna and eggs — keep the layers visible.
Rest and serve: Let the salad rest for 10 to 15 minutes
before serving — this allows the flavors to meld. Serve with fresh crusty bread or as a side dish to grilled meats.

Notes

Key tips (directly from manarthon.com):

Use quality olive oil to elevate the entire dish — it makes a noticeable difference.
Add harissa for a spicier, more authentic Tunisian kick.
Rest 10–15 minutes before serving to let the flavors intensify.
Tuna quality: El Manar tuna in olive oil is recommended for a melt-in-the-mouth texture and richer flavor.
Serving suggestions: Ideal with fresh bread or as a side to grilled fish and meats. Also perfect for picnics and summer meals.
Variations: Add a handful of drained canned chickpeas for extra protein, or a pinch of ground cumin for a smokier depth.