One of the world’s crunchiest, freshest salads. Serve it with lightly warmed pitta bread, or stuff it into the pitta pocket and eat in your hands.
Finely chop the sweet red pepper, discarding the core and seeds. Cut the tomatoes in half, squeeze out and discard the seeds and juice, and finely chop the flesh. Finely chop the radishes, spring onions and hard-boiled eggs.
Combine the red pepper, tomatoes, radishes, spring onions, eggs, capers and tuna in a large bowl.
Whisk the lemon juice, olive oil, sea salt, pepper, coriander and caraway together. Pour this spiced oil over the salad and toss well.
Lightly warm the pitta breads in the oven or under the grill, then cut off the top 1 cm. Fill the pitta pockets with the salad and serve.
© 2002 Jill Dupleix. All rights reserved.