Tunisian Fattoush with Tuna Recipe

Tunisian Fattoush with Tuna makes an outstanding side dish, first course or a light lunch. It is well-liked in the Middle East, but trying it anywhere else in the world has no restriction. You can find it in the menu of your nearest restaurants but the homemade Tunisian Fattoush with Tuna only takes a few minutes to blend the easily available simple ingredients. This amazing salad is traditionally served as a supplement to roast lamb. You can serve this salad with some warm and fresh whole-meal or pitta breads.

Preparation time: 25 minutes
Cook time: 10 minutes
Serving size: 04
Utensils needed: mixing bowls, large serving bowl, grill, knife, large fork or spoon, cutting board, baking sheet

Ingredients:

– 4 large tomatoes
-1 cucumber –  halved, deseeded and diced
-6 spring onions –  finely chopped
-2 Little Gem lettuces
-40g fresh flat-leaf parsley –   well chopped
-15g fresh mint – nicely chopped
-2 tablespoons bottled capers –  properly rinsed
-12 stoned black olives – finely sliced
-4 large wholemeal pitta breads
-4 fresh tuna steaks (about 125g each)

Dressing’s ingredients:

-4 tbsp extra virgin olive oil
-2 garlic cloves – well crushed
-2 large lemons – finely grated zest and 6 tablespoons juice
-¼ teaspoon harissa paste

Instructions

  • 1

    First, preheat your grill

    The very first thing you have to do is to pre-heat your grill to medium temperature.

  • 2

    Prepare the salad dressing

    Seize a large bowl and add in the all the dressing’s ingredients, following the above mentioned ratios. Take a large fork, whisk or spoon and mix all ingredients until they mix into one another, forming a thick and smooth paste. Leave the bowl of dressing to marinate properly.

  • 3

    Cut the tomatoes

    In the mean time, rinse and drain the four fresh tomatoes. Cut them into equal half with a sharp knife and remove all their seeds. Now, place them on a large cutting board and chop the flesh into fine cubes. Place the tomato slices in the dressing’s bowl.

  • 4

    Cut the cucumber

    Pick a fresh large cucumber, peel it if you like otherwise wash it without removing the skin. Now, grab a knife and cut it into half. Remove the seeds of the cucumber and cut it into fine slices. Add the cucumber slices to the bowl.

  • 5

    Prepare the spring onions

    Take 6 fresh spring onions, cut their tips and remove their outer layer of skin. Chop the spring onions into fine cubes and add them to the large bowl.

  • 6

    Cut the lettuces

    Now, pick two of the fresh Little Gem lettuces and cut them in half lengthways, shredding their leaves. Add the lettuce to the bowl.

  • 7

    Add in the remaining ingredients

    Add in the 40g of well chopped fresh flat-leaf parsley, 15g of nicely chopped up fresh mint, 2 tablespoons of properly rinsed bottled capers and 12 finely sliced stoned black olives.

  • 8

    Toss the ingredients

    Now, toss together all the ingredients with the help of a large fork or a spoon until all of them incorporate into one another and even.

  • 9

    Grill the pitta breads

    Gently place the 4 large wholemeal pitta breads under the pre-heat grill and toast them until crunchy and puffed up. Spend around 1 to 2 minutes on the toasting of each side of the brads.

    Note: Make sure to wear thick glove while roasting the pitta bread in order to protect your hands from the heat of the grill.

  • 10

    Allow the pitta breads to cool

    Remove the roasted pitta breads from the grill and set them aside, allowing them to cool slightly.

  • 11

    Cut the pitta breads into pieces

    Once the pitta breads are cool to handle, just tear them into bite-sized pieces with the help of a knife or simply use your hands.

  • 12

    Add the pitta breads to the salad

    Add the pieces of pitta bread to the salad in the large bowl and toss to coat them.

  • 13

    Prepare and bake the tuna steaks

    Place the 4 fresh tuna steaks on a baking sheet and sprinkle them with some freshly ground black pepper to taste. Set the baking sheet on the rack of the grill and toast them for about 2 to 3 minutes on each side or until just soft, turning them over in time. Remove the baked tuna steaks from grill and set aside to cool.  Now, flake baked tuna steaks into the salad bowl in large pieces.

  • 14

    Mix the overall ingredients

    Pick a large fork and gently toss together the overall ingredients of the salad to give it a smooth finishing touch.

  • 15

    Serve the Tunisian Fattoush with Tuna

    Serve the Tunisian Fattoush with Tuna and enjoy it’s amazing taste.

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