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BBQ Tunisian salad


  • To make the dressing, combine the oil and lemon juice with the garlic and seasonings.
  • Then grill the capsicum and red onion on a lightly oiled ridged grill (or BBQ) until tender, regularly spraying with oil. When almost ready, add the tomatoes and briefly cook.
  • Arrange the BBQ vegies, eggs, tuna and olives on a large platter. Drape the anchovies over the top, sprinkle with the dressing and garnish with chopped parsley.
  • Serve at room temperature with plenty of good crusty bread on the side.


  • 6 tbsp olive oil
  • juice of 1 lemon
  • 1 garlic clove, crushed
  • sea salt & freshly ground pepper
  • olive oil spray
  • 2 red capsicum, cut into chunks
  • 1 large red onion, thickly sliced
  • 2-3 ripe tomatoes, cored & halved
  • 3 hard boiled eggs, cut into wedges
  • 200 gm canned tuna in olive oil, drained & separated into chunks 
  • 12-18 stuffed green olives
  • 6-12 anchovies (optional)
  • 2 tbsp chopped fresh parsley

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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