This Tunisian-style salad is hearty, fresh, and full of contrast. Creamy mashed potatoes form the base, topped with crisp vegetables, tender tuna, fresh mint, and perfectly poached eggs. It’s rustic, nourishing, and meant to be enjoyed as a complete meal.
This is Let’s Veg comfort with North African soul.
Tunisian Salad
Tunisian salad with mashed potatoes, tuna, fresh vegetables, mint, and poached eggs. A hearty Let’s Veg recipe inspired by Mediterranean flavors.
Ingredients
Equipment
Frying Pan
small soup pot
Cooking Instructions
- Boil potatoes in salted water for 12-15 minutes until very tender. Drain and mash with olive oil and salt. Spread onto a serving platter.
- Bring a pot of water to a gentle simmer. Add vinegar.
- Crack eggs one at a time into the water and poach for 2-3 minutes, until whites are set. Remove and drain.
- Arrange tuna, cucumber, tomatoes, onion, mint, and vegetables over the mashed potatoes.
- Place poached eggs on top.
- Drizzle with olive oil and lemon juice.
- Season with salt and black pepper. Serve warm or at room temperature.
Nutrition
Notes
Harissa can be added for heat
Olives are a classic addition
Eggs can be soft-boiled instead of poached