Recipe for Tunisian Tuna and Egg Salad

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Yield:

Ingredients:

Amount	Ingredient
2 tsp	red wine vinegar or the juice of 1 lemon
2 tbl	olive oil
3 x	mint leaves, finely sliced
1/2 tsp	harissa, optional (or hot chilli paste)
1 x	red or green capsicum
1/2 sm	fennel globe or 1/2 cucumber
1/2 x	brown or red onion
3 x	tomatoes
	salt and freshly ground black pepper
	a 200 g, (7 oz) can of tuna in oil
2 x	hard-boiled eggs, sliced
1 tbl	small capers

Instructions:

Instructions: In a large bowl combine vinegar, olive oil, mint and harissa.

Halve capsicum and remove seeds. Wash capsicum and dice finely. Wash and finely dice fennel.

Dice peeled onion. Wash and dice tomatoes. Toss capsicum, fennel, onion and tomato with dressing and season to taste with salt and pepper.

Spoon salad onto plates or a serving dish. Top with small pieces of tuna, slices of egg, capers and olives and serve.

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