Tabbouleh with tuna, peppers, tomatoes and black olives
Ingredients
For
4
personnes
- 100g of semolina
- 1 tin of tuna in water
- 4 tomatoes
- 1 green pepper
- A handful of black olives from France
- 1 spring onion
- 1 lemon
- 10 cl of traditional-style olive oil
- Espelette chilli
- Salt, pepper
Tip
We recommend using a traditional-style olive oil for this tabbouleh. You could choose from the following olive oils: PDO Aix-en-Provence – ripened olives, PDO Vallée des Baux de Provence – ripened olives, PDO Provence – ripened olives, or an ‘old-fashioned’ style olive oil made from ripened olives. For the olives, choose PDO Nice olives, PDO black Nyons olives, PDO olives from the Vallée des Baux de Provence, Grossane, black Lucques and Cailletier olives, Tanche, … Discover our other tabbouleh recipes: Courgette and prune tabbouleh, Lamb, lemon and mint tabbouleh, Lebanese tabbouleh
Instructions
- Prepare the semolina according to the instructions on the packet and leave it to cool.
- Meanwhile, wash, deseed and finely dice the tomatoes and pepper. Wash and finely chop the spring onion.
- Stone the black olives and chop them into pieces. Drain the tuna and flake it. Squeeze the juice from the lemon.
- In a large mixing bowl, combine all the ingredients. Season with salt and pepper to taste. Mix well, then leave to chill for 30 minutes.
- Enjoy your meal!
Tip
We recommend using a traditional-style olive oil for this tabbouleh. You could choose from the following olive oils: PDO Aix-en-Provence – ripened olives, PDO Vallée des Baux de Provence – ripened olives, PDO Provence – ripened olives, or an ‘old-fashioned’ style olive oil made from ripened olives. For the olives, choose PDO Nice olives, PDO black Nyons olives, PDO olives from the Vallée des Baux de Provence, Grossane, black Lucques and Cailletier olives, Tanche, … Discover our other tabbouleh recipes: Courgette and prune tabbouleh, Lamb, lemon and mint tabbouleh, Lebanese tabbouleh
We recommend...
For this recipe, we recommend a PDO huile d'olive de Provence - olives maturées (traditional taste) – for its aromas of black olives, candied fruit, woodland and/or toast.
If you don’t have any, then opt for the PDO huile d'olive d'Aix-en-Provence – olives maturées, the PDO huile d'olive de la Vallée des Baux-de-Provence – olives maturées, or the PDO huile d'olive de Corse – Oliu di Corsica – récolte à l'ancienne.
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