Tunisian tuna salad

This colourful salad from the Tunisian capital of Tunis , tastes as good as it looks. North Africans like their food highly spiced and, while this recipe only includes tow chillies, you can increase or decrease the quantity as you like.
You can omit the canned tuna and serve the salad with fresh char-grilled tuna, if you prefer.


preparation time: 30 minutes cooking time: 3 minutes serves 4
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2 hard-boiled eggs, chopped finely
1 medium green  capsicum (200g), chopped finely
2 medium tomatoes (300g), seeded, chopped finely
4 green onions, chopped finely
2 drained onions, chopped finely
1/4 cup (30g) seeded green olives, chopped finely
2 fresh small red chillies, chopped finely
2 teaspoons finely chopped fresh mint leaves
185g can tuna, drained, flaked
1 tablespoon drained baby capers, rinsed

HARISSA-STYLE DRESSING
2 tablespoons olive oil
1 cloves garlic, crushed
1 teaspoon coriander seeds
1 teaspoon caraway seeds
1 tablespoon lemon juice
2 tablespoons red wine vinegar
1 Make harissa-style dressing.
2 Combine salad ingredients in medium bowl; drizzle over dressing, toss gently. Serve with flat bread, if desired.
harissa-style dressing : Heat oil in small pan, add garlic and seeds; cook, stirring , until fragrant. Stir in juice and vinegar.
per serving 14.3g fat; 886kj (212cal)