Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Red Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Capers | 1 tbsp (9g) drained | 2 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 Green or red bell peppers
- 2 med Tomatoes
- 3 Hard-boiled eggs, peeled, quartered
- 1 can Tuna packed in water, drained (6 1/8-ounce)
- 2 tbl Drained capers
- 3 tbl Olive oil
- 3 tbl Fresh lemon juice
Directions
Char peppers over gas flame or in broiler until blackened on all sides.
Wrap in paper bag and let stand 10 minutes. Peel and seed peppers; cut into strips.
3Preheat broiler. Place tomatoes on baking sheet. Broil tomatoes until skins begin to split and blacken in spots, turning occasionally, about 4 minutes.
Cool. Peel tomatoes. Cut into wedges. Arrange peppers, tomatoes and eggs on platter. Sprinkle with tuna and capers. Mix oil and lemon juice in small bowl. Season to taste with salt and pepper. Drizzle dressing over salad.
Category:Tunisian Recipes
Category:Tunisian Salads