Tunisian Bell Pepper Tomato Tuna And Egg Salad Food

TASTIRA (TUNISIAN FRIED PEPPERS AND EGGS)

Tastira (Tunisian Fried Peppers and Eggs) image

I learned this recipe from my mother-in-law in Tunisia. Serve it on four separate plates or on one large platter. Serve with sliced French bread.

Provided by Asma Khalfaoui

Categories Side Dish Vegetables

Time 35m

Yield 4

Number Of Ingredients 9

Ingredients

4 cloves garlic, diced
1 tablespoon caraway seeds
1 pinch salt
3 tablespoons olive oil
⅔ cup mild chile peppers, chopped
1 ½ cups green bell peppers, seeded and chopped
2 cups tomatoes, seeded and chopped
4 eggs
salt and ground black pepper to taste

Steps:

Mash the garlic, caraway seeds, and pinch of salt in a mortar and pestle or against the side of a mixing bowl.
Heat 1 tablespoon of the olive oil in a skillet over medium heat. Stir in the chile peppers; cook and stir until the peppers have softened, about 5 minutes. Remove them from the skillet and set aside. Add another tablespoon of oil to the skillet and cook the bell peppers and tomatoes until the peppers are soft and the tomatoes have begun to break down, about 5 more minutes. Add the tomato-bell pepper mixture to the hot peppers. Stir in the mashed garlic and caraway seeds. Spoon the vegetables onto plates or a serving platter.
Heat the remaining oil in the skillet. Fry the eggs until the whites are set and the yolks are the desired consistency, about 2 to 3 minutes for runny yolks, 4 to 5 minutes for fully set yolks. Place the fried eggs on the vegetable mixture and season to taste with salt and pepper.

Nutrition Facts : Calories 208.8 calories, Carbohydrate 10.8 g, Cholesterol 186 mg, Fat 15.7 g, Fiber 3.1 g, Protein 8.6 g, SaturatedFat 3 g, Sodium 79 mg, Sugar 5.5 g

TUNISIAN TUNA AND EGG SALAD

Tunisian Tuna and Egg Salad image

Make and share this Tunisian Tuna and Egg Salad recipe from Food.com.

Provided by Chocolatl

Categories Lunch/Snacks

Time 15m

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

2 teaspoons red wine vinegar
2 tablespoons olive oil
3 mint leaves, finely sliced
1/2 teaspoon harissa (optional)
1 bell pepper, seeded and diced
1/2 small fennel bulb, finely diced (or 1/2 cucumber)
1/2 red onion, peeled and diced
3 tomatoes, diced
salt and pepper
1 (6 ounce) can tuna in vegetable oil
2 hard-boiled eggs, peeled and sliced
1 tablespoon capers
black olives (to garnish)

Steps:

Combine vinegar, olive oil, mint and harissa in a large bowl.
Add pepper, fennel, onion and tomato with dressing and toss to combine.
Season to taste with salt and pepper.
Spoon salad onto plates or a serving dish.
Top with tuna, egg, capers and olives.

TUNISIAN BELL PEPPER, TOMATO, TUNA AND EGG SALAD

Tunisian Bell Pepper, Tomato, Tuna and Egg Salad image

Categories Salad Egg Tomato Appetizer Quick & Easy Lunch Tuna Bell Pepper Summer Bon Appétit Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 4

Number Of Ingredients 7

Ingredients

2 green or red bell peppers
2 medium tomatoes
3 hard-boiled eggs, peeled, quartered
1 6 1/8-ounce can tuna packed in water, drained
2 tablespoons drained capers
3 tablespoons olive oil
3 tablespoons fresh lemon juice

Steps:

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.
Preheat 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.

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