Tunisian Tuna Salad with Olives, Capers, and Hard-Boiled Egg

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Slata Tunisienne is Tunisia's answer to a Mediterranean composed salad: briny tuna tossed with crisp vegetables, black olives, capers, and hard-boiled egg, then dressed with lemon, harissa, olive oil, and a generous pinch of caraway. It is bright, salty, and gently spicy, and is eaten as a light lunch with crusty bread. Everything is raw or fully cooked ahead, so it comes together in just over half an hour.

Nutrition Facts

Per serving (estimated)

• 360 kcalCalories
• 26 gFat
• 4 gSaturated Fat
• 8 gCarbs
• 2 gFiber
• 3 gSugar
• 22 gProtein
• 680 mgSodium
• 420 mgPotassium
• 80 mgCalcium
• 2.2 mgIron
• 28 mgVitamin C
• 280 mcgVitamin A

Ingredients

For the salad

• 2 cans (5 oz / 140 g each) tuna in olive oil, drained
• 2 large eggs
• 1 cup (150 g) cherry tomatoes, halved
• 1 small cucumber, sliced into half moons
• 1 small red onion, thinly sliced
• 1 green bell pepper, thinly sliced

For the mix-ins and aromatics

• 1/2 cup (75 g) pitted kalamata olives
• 2 tablespoons capers, rinsed
• 1/4 cup chopped flat-leaf parsley
• 1 small garlic clove, minced

For the harissa-lemon dressing

• 1/4 cup (60 ml) extra-virgin olive oil
• 3 tablespoons fresh lemon juice
• 1 teaspoon harissa paste
• 1/2 teaspoon ground caraway
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon freshly ground black pepper

Directions

1. Place the eggs in a small saucepan, cover with cold water by 1 inch, bring to a boil, then remove from heat, cover, and let stand 10 minutes. Transfer to a bowl of ice water, peel, and cut into quarters.
2. While the eggs cook, toss the sliced red onion with 1 tablespoon of the lemon juice in a small bowl and let stand 10 minutes to mellow its bite.
3. Halve the cherry tomatoes, slice the cucumber, and cut the bell pepper into thin strips; set aside with the olives and capers.
4. In a small jar or bowl, combine the olive oil, remaining 2 tablespoons lemon juice, harissa paste, caraway, garlic, salt, and pepper. Shake or whisk until smooth and emulsified.
5. In a large bowl, gently toss the tomatoes, cucumber, bell pepper, drained onion, olives, capers, and parsley until evenly distributed.
6. Drain the tuna well, flake it into large chunks, and lay it over the salad rather than stirring so the pieces stay intact.
7. Drizzle about two-thirds of the dressing over the salad and toss very gently just once; taste and add more salt or harissa if needed.
8. Arrange the hard-boiled egg quarters on top, drizzle with the remaining dressing, scatter extra parsley, and serve immediately with crusty bread.

Cook’s Notes

• Use good-quality tuna packed in olive oil and drain it only lightly so the flakes stay moist and rich.
• Dress the salad at the last minute to keep the vegetables crisp and prevent the tuna from breaking down into mush.
• Ground caraway is the signature Tunisian touch; if you cannot find it, toasted and freshly ground cumin is the closest substitute.
• The salad develops deeper flavor if left at cool room temperature for 15 to 20 minutes before serving, allowing the caraway to bloom.
• Serve with thick slices of baguette or pita to soak up the lemony harissa oil left in the bowl.

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