Tunisia’s cuisine is a fusion between all the Mediterranean countries, and because Tunisia is located right next to the ocean, you can imagine that our consumption of seafood is pretty high.
Tunisians eat fish at least once a week if not more. The fish is either grilled on a “Kenoun” (which is a small charcoal grill), baked in the oven, or cooked in a stew. When serving grilled fish, you need a side dish, and what is better than octopus salad, otherwise known as “salade de poulpe”.
This is a fairly simple salad with a short list of ingredients. However, the flavor isn’t simple at all. The ingredients go so well together which makes the taste unique – you’ll definitely want to eat it again. To put it simply, this salad is worth making… and worth saving.
Now let’s talk about the nutrition benefits of this Tunisian seafood salad. Octopus is an excellent source of vitamin B12. This vitamin is essential for normal functioning of the nervous system and metabolism. The other star of this salad is parsley. Parsley is a super-herb! It is packed with important vitamins and minerals, especially antioxidants. Some studies have shown that parsley has anti-cancer properties.
So next time seafood is on the menu for lunch or dinner, make sure to include this salad.
Your body will thank you!
INGREDIENTS: (serves 4)
- FOR THE OCTOPUS
- 2 large octopus arms
- 2 dried laurel or sage leaves
- 1/2 lemon
- 3 garlic cloves
- 1/2 tsp of coriander & caraway
- 1/2 tsp black pepper
- FOR THE SALAD
- 1 bunch of parsley
- 2 large tomatoes
- 1 small onion
- 1/2 lemon
- Salt & pepper to taste
- Olive oil to taste
- Start by putting the octopus arms in a pot. Add water until they are fully covered. Add the laurel or sage leaves, lemon, garlic cloves cut into slices and the spices. Do not add salt because the octopus is salty by nature. Let is boil for at least 1 hour or until the octopus is thoroughly cooked. To make sure it is done, insert a sharp knife into the arm; is should go in smoothly.
- While the octopus is boiling, Cut the parsley very finely. Cut the tomatoes and onions into very small cubes. Set aside in a large bowl.
- Once the octopus is cooked, cut into thin slices and add to the bowl with the other ingredients.
- To season the salad, squeeze half of a lemon, add olive oil, black pepper, and salt (if needed). Serve immediately. You can prepare the salad ahead of time and season it before serving, that way the vegetables stay fresh and crunchy.
This article is part of the #TasteTunisia initiative launched by Carthage Magazine. In search of Tunisian cuisine, through a series of articles/videos, Carthage Magazine offers a window to the Tunisian food, recipes and how they are prepared.
The Taste Tunisia initiative is supported by Carthage Magazine and led by international registered dietitians-nutritionists from Tunisia, making it the ultimate initiative that celebrates and promotes Tunisian cuisine.
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