Salata Meshwiya (Tuna Fish Salad)

From: The Multicultural Cookbook for Students

Roten, Lindsay Grace; Webb, Lois Sinaiko.

Description: Tunisia is located along the Mediterranean Sea. Romans overran the city-state of Carthage (in Tunisia) in 146 BC and controlled the entire Tunisian area until the mid-seventh century. The area provided wheat to the Romans and for centuries was known as the “breadbasket” of ancient Rome. Currently,, food is still exported to Europe, however, Tunisians need to import some foods to meet their needs. Tunisian cooking has been influenced by French, Italian, and Spanish people. Since many Tunisians are Muslims, strict Islamic dietary laws are followed. Many Tunisians eat with their right-hand fingers and everyone eats directly from the same large platter; no forks, kinvies, or spoons are used.
A Tunisian specialty, this salad is popular all along the Norht African coast.

Serves: 2-4
Time: ???

Ingredients:

• 2 green bell peppers, blanched, trimmed, seeded; cut into thin strips
• 2 red bell peppers, blanched, trimmed, seeded; cut into thin strips
• 4 tomatoes, blanched, trimmed, peeled, cut into ¼-inch-think slices
• 6 green onions, trimmed, finely chopped
• 1 cup canned tuna fish (either oil or water pack - drained)
• 3 tablespoons olive or vegetable oil
• 1 tablespoon lemon juice
• salt and pepper to taste
• 2 hard-cooked eggs, thinly sliced for garnish
• 1 tablespoon capers, drained, for garnish
• 2 tablespoons chopped flat-leaf parsley, for garnish
• Equipment: salad bowl, mixing spoon, tongs, jar w/ tight-fitting lid

Instructions:

1. Place green and red peppers, tomatoes, and onions in salad bowl. Crumble tuna, add to vegetables, and toss gently
2. In jar combine oil, lemon juice, salt, and pepper. Tighten lid and shake well.
3. To serve, pour dressing over salad and toss gently. Garnish with egg slices and capers and sprinkle with parsley.