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Tunisian_Tuna_Salad

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 minutes
Cook Time 0 minutes
Total Time 15 minutes
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
 

  1. 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.
  2. Add olives and capers: Add 60 grams pitted black olives and 1 tablespoons capers (optional) if using. Toss gently to combine.
  3. 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.
  4. 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.
  5. Rest and serve: Let the salad rest for 10 to 15 minutes
  6. 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.