Salads
Tuna Salad with Sabayaad
The Quirky Foodster Team
Ingredients
- 300 g Canned tuna, drained
- 2 medium Tomatoes, diced
- 1 medium Cucumber, diced
- 1/2 small Red onion, finely chopped
- 1 medium Boiled potato, diced
- 45 g Mayonnaise or olive oil
- 15 ml Lime juice
- to taste Salt and pepper
- 4 pieces Sabayaad flatbread, to serve
Method
- Flake the drained tuna into a large bowl using a fork.
- Add the tomatoes, cucumber, red onion and boiled potato.
- Stir in the mayonnaise (or olive oil) and lime juice, and season with salt and pepper.
- Toss gently to combine without mashing the tuna and potato too much.
- Serve alongside warm sabayaad flatbread for scooping.
Introduction: A popular light lunch across Djibouti, this tuna salad reflects the country’s coastal access to fresh and canned fish, commonly scooped up with warm sabayaad flatbread rather than eaten with cutlery.
Cultural Background: A popular light lunch across Djibouti, this tuna salad reflects the country’s coastal access to fresh and canned fish, commonly scooped up with warm sabayaad flatbread rather than eaten with cutlery.
Tips: Boil the potato just until fork-tender, then cool completely before adding so the salad doesn’t turn mushy.
Variations: Grilled fresh tuna can replace canned for a more elevated version of the dish. Not applicable, as fish is central to the dish; chickpeas can replace tuna for a plant-based version.
Storage: Refrigerate in an airtight container for up to 1 day.
Reheating: Not applicable — served cold.
Nutrition: Per serving: approx. 260 kcal, 20g protein, 18g carbohydrate, 12g fat, 2g fibre.
FAQs
Q: Can I skip the mayonnaise?
A: Yes — a good drizzle of olive oil and extra lime juice makes a lighter, equally traditional dressing.
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