Tunisian Salad Mixture Plate

Tunisian Salad Mixture Plate, also known as the Tunisian Salad Mixture Plate, is a colorful dish composed of diced tomatoes, cucumbers, onions, and peppers that is frequently garnished with eggs, tuna, olives, and olive oil. It symbolizes Tunisia’s rich culinary heritage and is crisp and refreshing with a blend of acidic, salty, and moderately spicy flavors.

Ingredients:

• Chop 2 ripe tomatoes into small cubes.
• Dice 1 cucumber finely.
  Mince 1 small onion evenly.
  Slice 1 green bell pepper thinly.
  Drain 1 can of tuna (5 oz).
  Boil and peel 2 large eggs.
  Pit and halve 10 black olives.
  Drizzle 3 tbsp extra virgin olive oil generously.
  Squeeze 1 tbsp fresh lemon juice for zing.
  Sprinkle 1 tsp salt for balance.
  Crack ½ tsp black pepper freshly.
  Add ½ tsp ground caraway for warmth.

How To Make Tunisian Salad Mixture Plate

1. After 10 minutes of boiling, let the eggs cool, peel, and cut into neat slices.
2. Cut the green bell pepper, tomatoes, cucumber, and onion into uniform pieces.
3. After draining, carefully use a fork to separate the tuna.
4. On a serving plate, arrange the chopped vegetables.
5. Evenly distribute the black olives and tuna over top.
6. Pour a lot of lemon juice and olive oil over it.
7. Add ground caraway, black pepper, and salt for seasoning.
8. Beautifully garnish with sliced boiled eggs.
9. Serve immediately or refrigerate for 5 minutes before consuming.

Tunisian Salad Mixture Plate Recipe Tips:

• Tunisian Salad with Spicy Harissa Infusion. Add one teaspoon of harissa to the dressing to increase the heat. There is a smoky, scorching kick from this robust North African chili paste. To make a spicy, tangy coating, thoroughly combine it with the lemon juice and olive oil. In order for the vegetables to absorb the spices, toss them well.
• Mediterranean-Style Grilled Tunisian Salad. Before slicing the bell pepper, tomatoes, and onion, grill them to add flavor. Grill them till browned after lightly brushing them with olive oil. The smokey scent enhances the Mediterranean flavor of the salad. Before combining the vegetables with the other ingredients, allow them to cool.
• Feta & Kalamata Olive Tunisian Salad. Give the salad a Mediterranean upgrade by adding half a cup of crumbled feta cheese. The creamy, tangy feta enhances the dish’s richness. Swap black olives for Kalamata olives, which bring a deeper, briny flavor. Reduce the added salt since feta and olives naturally provide seasoning. Toss everything gently to keep the textures intact.

How To Store & Reheat Leftovers?

1. In The Fridge: Keep the salad in the fridge for up to two days in an airtight container. To preserve freshness, keep the dressing apart. Mix everything thoroughly and adjust the seasoning if necessary before serving. To maintain its crisp texture, do not let it sit at room temperature for too long.
2. In The Freezer: It is not advisable to freeze fresh vegetables since they lose their texture when they defrost. But you may freeze the tuna separately. If necessary, put chopped veggies in a freezer-safe bag to use later in prepared meals or soups. For optimal crunch and flavor, always make the salad fresh.
3. To Reheat: The ideal serving temperature for this salad is cold or room temperature. Grill the vegetables first if you like a warm version. Before adding the tuna, you can also reheat it a little on its own. Steer clear of the microwave since it will cause the vegetables to get soggy and lose their crisp, fresh texture.

Tunisian Salad Mixture Plate Recipe Nutrition Facts

Protein: This salad provides around 40g of protein, mainly from tuna and eggs.
Total Fat: It contains approximately 60g of healthy fats, mostly from olive oil, tuna, and olives.
Saturated Fat: Around 10g of saturated fat, mainly from eggs and olive oil.
Carbohydrates: The dish holds about 35g of carbohydrates, mostly from vegetables.
Fiber: It delivers around 10g of fiber, keeping digestion healthy.
Sugars: Contains about 12g of natural sugars from tomatoes, onions, and bell peppers.
Sodium: Approximately 1,200mg of sodium, mostly from tuna, olives, and added salt.
Potassium: Supplies about 1,500mg of potassium, which supports heart and muscle function.
Vitamin A: Delivers around 2000 IU of Vitamin A, mainly from tomatoes and bell peppers.
Vitamin C: Provides about 90mg of Vitamin C, thanks to the fresh vegetables and lemon juice.
Vitamin K: Offers 80mcg of Vitamin K, coming from cucumbers and olive oil.
Iron: Contains roughly 5mg of iron, mostly from tuna and eggs.
Calcium: Provides about 150mg of calcium, mainly from eggs and olives.
Magnesium: Delivers around 60mg of magnesium, helping muscle and nerve function.

Try More Recipes:

• Ciabatta Bread Recipe Jamie Oliver
• Campbell’s Tomato Soup Swiss Steak Recipe
• Gonnella Bread Recipe
• Juan Pollo Rice Recipe