Tunisian Bell Pepper, Tomato, Tuna and Egg Salad
- Preparing Time: -
- Total Time: -
- Served Person: Serves 4
- 3 tablespoons olive oil
- 3 tablespoons fresh lemon juice
- 2 medium tomatoes
- 2 tablespoons drained capers
- Carbohydrate 7 g(2%)
- Cholesterol 128 mg(43%)
- Fat 14 g(22%)
- Fiber 2 g(9%)
- Protein 13 g(27%)
- Saturated Fat 3 g(13%)
- Sodium 251 mg(10%)
- Calories 206
Preparation 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.
Preparation 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.
