Monday, June 20, 2011

Salade Tunisiènne....Tunisian Salad


Tunisian Sala
This is the season for salads I suppose, no more those heavy dishes with sausages, sauces, etc.   I don't like salads, never did.  That why I guess I weigh 150 kgs!! This is the point of blogging no?? Is to express ones feeling and thoughts. So Maria comes along and suggests this Salad which we used to eat very often when we were based in Tunisia.

How to cut the vegetables
Just two words about it:  it consists of cucumber, green sweet pepper, yellow bell peppers, red bell peppers, tomato, radishes, and canned tunafish.mixed up all together. The catch here is that all the vegetables have to be cut very very small, nearly into a brunoise .  Please see photo above.
You will need:
Serves 4
-  4 cucumbers medium size cubed very small.
-  3 big tomatoes cubed as small as possible.  Juice and seeds included.
-  1 yellow bell pepper cubed very small.
-  2 green sweet peppers cubed very small.
-  1 red sweet pepper cubed very small.
-  1 bunch radishes cubed very small.
-  4 hard boiled eggs sliced with egg slicer.
-  4 cans tunafish drained keeping the hot pepper if there is one.
-  1 chili pepper sliced very thinly (optional).
-  Olive oil.
-  Salt and freshly ground pepper.
Method:
-  Mix all vegetables except the radishes using both hands.
-  Add olive oil and mix again using your hands.

-  Put in serving dish.
-  Open tunafish cans, drain, keep the red hot pepper if there is one.
-  Empty the can on one side of the dish. Do not disperse. Place the radishes on top of the tuna, place the red hot pepper on top of the radishes.
-  Repeat above step for the other three cans. This way everybody has his own portion of tunafish.
-  Spread the sliced hard boiled eggs around the dish and serve with nice fresh hot bread.





Bon Appétit
Stelio
Read more: http://www.blogdoctor.me/2007/02/expandable-post-summaries.html#ixzz1QI9F1mh2