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| Main Ingredients | Tuna fish (canned) flaked, Tomatoes |
| Cuisine | Fusion |
| Course | Salads |
| Prep Time | 16-20 minutes |
| Cook time | 11-15 minutes |
| Serve | 4 |
| Taste | Tangy |
| Level of Cooking | Moderate |
| Others | Non 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
- 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.
- 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.
- 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
| Calories | 553 |
| Carbohydrates | 70 |
| Protein | 18.1 |
| Fat | 22.4 |
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