Tunisian Roasted Salad Recipe

Name: Tunisian Roasted Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 onions; 3 red peppers or 3 green peppers; 3 tomatoes; 1 (200 g) can tuna, drained and flaked; 2 hard-boiled eggs, shelled and cut into wedges; 1 tablespoon capers, rinsed and drained (optional); 1 (500 g) can anchovies packed in oil, drained (optional); 4 -5 tablespoons extra virgin olive oil; 1 lemon, juiced; ½ teaspoon caraway seed; salt and pepper

Servings: persons

3 onions
3 red peppers or 3 green peppers
3 tomatoes
1 (200 g) can tuna, drained and flaked
2 hard-boiled eggs, shelled and cut into wedges
1 tablespoon capers, rinsed and drained (optional)
1 (500 g) can anchovies packed in oil, drained (optional)
4 -5 tablespoons extra virgin olive oil
1 lemon, juiced
½ teaspoon caraway seed
salt and pepper

1
Heat an oven until very hot (about 200C/400F).
2
Put the onions, peppers and tomatoes on a piece of foil on a baking sheet and place in the oven.
3
Remove the tomatoes as soon as their skins begin to loosen and they soften very slightly.
4
This will take about 15 minutes.
5
When they are cool enough to handle, skin and cut into wedges.
6
Roast the peppers for another 15 minutes or until their skins are browned and they feel soft.
7
Pull them out and put in a brown paper bag for a few minutes to loosen the skins further.
8
Peel, seed and cut each pepper into eight pieces.
9
Take the onions out when they feel soft.
10
They will take 15-30 minutes longer than the peppers, depending on their size.
11
Leave until cool enough to handle and then peel and cut into wedges.
12
Lay out your salad plates and then arrange all the tomatoes, onions, peppers, flaked tuna and eggs on the plates in a decorative way.
13
Garnish with capers, anchovies and even a few black olives if you like.
14
Mix the oil, lemon juice, salt, pepper and caraway seed together.
15
Drizzle over the salad.

1280

kcal

Calories

130

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 onions, 3 red peppers or 3 green peppers, 3 tomatoes, 1 (200 g) can tuna, drained and flaked, and more.

Yes, Tunisian Roasted Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Tunisian Roasted Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions