Arabic salad

Mint leaves enhance the freshness of this delicious tuna salad. Packed with vegetables and good quality protein, it's a wonderfully healthy lunch option!

  • 15 mins preparation
  • Serves 4
  • Print


Apricot, Yoghurt and Muesli Slice
  • 4 roma tomatoes, cut into chunks
  • 2 lebanese cucumbers, quartered, thickly sliced
  • 2 stalks celery, thinly sliced diagonally
  • 2 tablespoon baby capers, rinsed, drained
  • 2 green onions, sliced
  • 425 gram can tuna in springwater, drained, flaked
  • 1/4 cup chopped parsley
  • 2 tablespoon mint leaves
  • toasted lebanese bread, to serve
  • 1 lemon, finely grated rind and juice
  • 1 tablespoon extra-virgin olive oil
  • 1 clove garlic, crushed


Arabic salad
  • 1
    Combine tomatoes, cucumber, celery, capers and onion in a serving bowl. Add tuna, parsley and mint.
  • 2
    To make dressing: In a jug, whisk together all ingredients. Season to taste.
  • 3
    Just before serving, drizzle dressing over salad. Toss well. Serve with toasted lebanese bread.


Tip: This salad would also be delicious if made with sliced, char-grilled chicken, beef or lamb.

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