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Olivia

Tunisian Salad

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Tunisian salad with mashed potatoes, tuna, fresh vegetables, mint, and poached eggs. A hearty Let’s Veg recipe inspired by Mediterranean flavors.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4
Course: Breakfast, Salad
Cuisine: Tunisian
Calories: 363
Ingredients Equipment Cooking Instructions Nutrition Notes

Ingredients
  

  • Base
  • 3 medium potatoes peeled and cubed
  • Salt to taste
  • 1–2 tbsp olive oil for mashing
  • Salad Toppings
  • 1 cup tuna canned in olive oil or water, drained
  • 1 cup cucumber diced
  • 1 cup tomatoes chopped
  • ¼ cup red onion thinly sliced
  • 2 tbsp fresh mint chopped
  • Mixed vegetables bell peppers, olives, or carrots, optional
  • Poached Eggs
  • 4 eggs
  • 1 tbsp vinegar for poaching water
  • Dressing
  • 3 tbsp olive oil
  • 1½ tbsp lemon juice
  • Salt to taste
  • Black pepper to taste

Equipment

Frying Pan
Frying Pan
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Frying Pan
5 Quart Pot
5 Quart Pot
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small soup pot

Cooking Instructions
 

  1. 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.
  2. Bring a pot of water to a gentle simmer. Add vinegar.
  3. Crack eggs one at a time into the water and poach for 2-3 minutes, until whites are set. Remove and drain.
  4. Arrange tuna, cucumber, tomatoes, onion, mint, and vegetables over the mashed potatoes.
  5. Place poached eggs on top.
  6. Drizzle with olive oil and lemon juice.
  7. Season with salt and black pepper. Serve warm or at room temperature.

Nutrition

Calories: 363kcalCarbohydrates: 32gProtein: 17gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 0.02gCholesterol: 178mgSodium: 160mgPotassium: 969mgFiber: 5gSugar: 3gVitamin A: 704IUVitamin C: 41mgCalcium: 68mgIron: 3mg

Notes

Harissa can be added for heat
Olives are a classic addition
Eggs can be soft-boiled instead of poached

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