Tunisian chopped salad

Name: Tunisian chopped salad
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 4
Cuisine: Tunisie
Ingredients: 400 g cucumber, diced; 400 g ripe tomatoes, diced; 100 g finely sliced onion; 150 g deseeded peppers, chopped; 120 g tuna canned in water, drained; 100 g eggs without shells; 40 g pitted olives; 30 g olive oil; 30 g lemon juice; 2 g salt

Tunisian chopped salad : Tunisian vegetable starter.

Ingredients

400 g cucumber, diced
400 g ripe tomatoes, diced
100 g finely sliced onion
150 g deseeded peppers, chopped
120 g tuna canned in water, drained
100 g eggs without shells
40 g pitted olives
30 g olive oil
30 g lemon juice
2 g salt

Preparation

Wash, drain and prepare cucumber, diced, ripe tomatoes, diced, finely sliced onion, deseeded peppers, chopped. Cut evenly for consistent cooking.

Simmer eggs for 10 minutes, then cool, peel and quarter.

Let eggs without shells cool for about 5 minutes before proceeding; do not add a piping-hot filling to eggs or delicate pastry.

Combine olive oil, lemon juice, salt in a bowl. Mix until evenly combined without unnecessarily crushing the pieces.

Mix cucumber, diced, ripe tomatoes, diced, finely sliced onion, deseeded peppers, chopped with the dressing just before serving, without crushing the vegetable cubes.

Add tuna canned in water, drained, pitted olives and mix carefully to distribute the ingredients and seasoning.

Arrange the hard-boiled egg quarters on the salad, keeping them visible and sharing evenly.

Taste and serve chilled, without leaving at room temperature for long. Stir gently just before serving if liquid has separated.