Mechouia

Char peppers, tomatoes, chilies, onion, and garlic directly over a flame or under a broiler until blackened all over.

Place charred vegetables in a bowl, cover tightly, and let steam for ten minutes to loosen the skins easily.

Peel away all charred skin, remove seeds from peppers, and roughly chop all vegetables into a chunky mixture.

Combine vegetables with olive oil, lemon juice, capers, and flaked tuna. Mix gently to keep texture rustic.

Season with salt, transfer to a shallow plate, and garnish with hard-boiled egg quarters and extra olive oil.

Serve at room temperature with crusty bread as a starter or alongside grilled meats as a bold accompaniment.