Summary

Ingredients

• 2 egg (s), hard-boiled
• 400 g tomato (s), diced
• 1 green pepper (s), diced
• 4 spring onion (s), diced
• 2 large anchovy fillet (s), finely diced
• 10 olives, green, diced
• 2 chilli pepper (s), red, finely diced
• 2 teaspoons peppermint, chopped
• 1 can tuna, drained and cut into pieces
• 1 tablespoon capers (baby capers)
• 2 tablespoon olive oil
• 1 clove garlic, finely diced
• 1 teaspoon coriander, whole
• 1 teaspoon cumin, whole
• 1 tablespoon lemon juice
• 2 tablespoon vinegar (red wine vinegar)

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Instructions

1. Mix the eggs, tomatoes, bell peppers, spring onions, anchovy fillets, olives, chillies, peppermint, tuna and baby capers. For the dressing, heat the oil, add the garlic, coriander seeds and cumin seeds and simmer for about 5 minutes, then remove from the heat and stir in the lemon juice and vinegar. Pour over the salad while it is still hot, mix well and let it steep for at least 2 hours.