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Tunisian Roasted Salad

A vibrant, oven-roasted tuna salad with caramelized vegetables, hard-boiled eggs, and a tangy lemon dressing, garnished with capers and olives. This is a Sanjeev Kapoor exclusive recipe.

New Update
Main IngredientsTuna fish (canned) flaked, Tomatoes
CuisineFusion
CourseSalads
Prep Time16-20 minutes
Cook time11-15 minutes
Serve4
TasteTangy
Level of CookingModerate
OthersNon Veg

Ingredients 

  • 200 grams tuna fish (canned), flaked
  • 2 large tomatoes, 1 inch pieces dices
  • 3 medium green capsicums, 1 inch pieces dices
  • 2 hard boiled eggs, cut into wedges
  • 4-5 tablespoons extra virgin olive oil
  • 1 tablespoon lemon juice
  • Salt to taste
  • White pepper powder to taste
  • 1/2 teaspoon caraway seeds (shahi jeera)
  • 1 tablespoon capers, rinsed and drained
  • 8-10 green olives stoned, or black olives
  • 50 grams anchovies optional

Method

  1. Preheat the oven to 200°C. Place the tomatoes, capsicums and onions on a baking tray and place in the oven Remove the tomatoes when their skins become dry.
  2. Remove the capsicums when brown spots appear on the skin. Remove the onions when the sugar in them caramelizes. Place the tomatoes, capsicums, onions, flaked tuna and hard boiled eggs in a plate.
  3. In bowl mix oil, lemon juice, salt, pepper powder and caraway seeds and then drizzle over the salad. Garnish with capers, olives and anchovies if required. Serve cold.

Nutrition Info

Calories553
Carbohydrates70
Protein18.1
Fat22.4
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