A refreshing, finely diced salad of tomatoes, cucumbers, peppers, and onions dressed with olive oil and lemon, topped with tuna and olives.
Ingredients
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4 ripe tomatoes, finely diced
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2 cucumbers, finely diced
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1 green bell pepper, finely diced
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1 small onion, finely diced
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1 can tuna in olive oil, drained
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Black olives, halved
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2 tbsp olive oil
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1 tbsp lemon juice
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1 tsp ground cumin
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Salt and pepper
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Fresh mint leaves
Instructions
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1
Dice all vegetables into very small, uniform pieces about half a centimeter. Precision matters for the right texture.
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2
Combine tomatoes, cucumbers, pepper, and onion in a serving bowl. Season with cumin, salt, and pepper.
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3
Dress with olive oil and lemon juice. Toss gently to combine without crushing the delicate diced vegetables.
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4
Top with flaked tuna and halved black olives arranged attractively over the surface of the salad.
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5
Garnish with fresh mint leaves and an extra drizzle of olive oil. Let sit five minutes before serving.
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6
Serve chilled or at room temperature as an essential accompaniment to any Tunisian main course.
Did You Know?
Tunisians eat this salad so frequently that many can dice vegetables for it with their eyes closed from pure muscle memory.