Entree: Tunisia – Djerba – المشوية ➤ al-meshwiya (Charred-roasted pepper and tomato salad traditionally topped with tuna, olives, and hard-boiled eggs)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 15 min

Additional 15 min

Total 1 hr

Ingredients

- 4 large red bell peppers, roasted and peeled, approx. 2 lb (900 g) total
- 3 medium tomatoes, roasted or charred, approx. 14 oz (400 g) total
- 1 large onion, coarsely chopped (approx. 8 oz/225 g)
- 3 cloves garlic, minced
- 2 tbsp (30 ml) olive oil for sautéing
- 1/4 cup (60 ml) extra-virgin olive oil for dressing
- 1 tsp (5 g) ground cumin
- 1 tsp (5 ml) harissa paste (optional, to taste)
- 1 tbsp (15 ml) fresh lemon juice
- 10 oz (280 g) canned tuna, drained
- 4 large eggs, hard-boiled, approx. 7 oz (200 g) total
- 1/4 cup (40 g) pitted black olives, halved
- 2 tbsp (30 g) capers, drained (optional)
- 1 tsp (5 g) coarse salt, or to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 2 tbsp (10 g) fresh parsley or cilantro, chopped

Instructions

1. Preheat a broiler or prepare a grill. Place whole peppers and tomatoes on a sheet or grill and roast, turning, until skins are deeply charred and blistered, about 10–15 minutes (peppers may take longer). Transfer to a bowl and cover to steam for 10 minutes.
2. When cool enough to handle, peel and seed the peppers, remove tomato skins and cores, and coarsely chop both. Reserve any juices.
3. In a skillet over medium heat, warm 2 tbsp (30 ml) olive oil and sauté the chopped onion until soft and translucent, about 6–8 minutes. Add minced garlic and cook 1 minute more.
4. Add the chopped roasted peppers and tomatoes to the skillet. Mash and stir over medium heat until mixture is fairly dry and flavors concentrate, about 8–10 minutes. Stir in cumin, harissa if using, lemon juice, 1/4 cup (60 ml) extra-virgin olive oil, salt, and pepper; taste and adjust seasoning.
5. Transfer the mechouia to a serving platter and spread into a shallow bed. Flake the drained tuna over the top, arrange halved hard-boiled eggs around or on top, scatter olives and capers, and finish with chopped parsley or cilantro and a drizzle of olive oil.
6. Let rest at room temperature for 15–30 minutes before serving to allow flavors to meld. Serve with warm flatbread or crusty bread.