A smoky salad of fire-roasted peppers, tomatoes, and onions, mashed with olive oil, capers, and tuna, served as a vibrant starter.
Ingredients
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4 green bell peppers
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4 ripe tomatoes
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2 hot green chili peppers
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1 onion, halved
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3 cloves garlic, unpeeled
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1 can tuna in olive oil, drained
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2 tbsp capers
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3 tbsp olive oil
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1 tbsp lemon juice
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1 hard-boiled egg, quartered
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Salt to taste
Instructions
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1
Char peppers, tomatoes, chilies, onion, and garlic directly over a flame or under a broiler until blackened all over.
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2
Place charred vegetables in a bowl, cover tightly, and let steam for ten minutes to loosen the skins easily.
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3
Peel away all charred skin, remove seeds from peppers, and roughly chop all vegetables into a chunky mixture.
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4
Combine vegetables with olive oil, lemon juice, capers, and flaked tuna. Mix gently to keep texture rustic.
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5
Season with salt, transfer to a shallow plate, and garnish with hard-boiled egg quarters and extra olive oil.
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6
Serve at room temperature with crusty bread as a starter or alongside grilled meats as a bold accompaniment.
Did You Know?
No two Tunisian households make mechouia the same way; the ratio of pepper to tomato is a fiercely debated family secret.