Tunisian Cold Mechouia Salad with Tuna and Olives
Mechouia salad is a staple of Tunisian cuisine, and this cold version with tuna and olives is perfect for hot summer days. You'll love the smoky sweetness of the roasted peppers, enhanced by harissa and cumin. It's a refreshing starter that captures the conviviality of the Tunisian table. Tunisian cuisine stands out for its generous use of spices like cumin and harissa, and this salad is a great example. Easy to prepare, it's ideal for a light lunch or as a side dish. Don't hesitate to make it ahead, it will only get better!
Ingredients
- Green bell peppers3
- Ripe tomatoes4
- Garlic2 cloves
- Canned tuna200 g
- Pitted black olives100 g
- Hard-boiled eggs2
- Olive oil4 tbsp
- Lemon juice1 lemon
- Ground cumin1 tsp
- Harissa1 tsp (optional)
- Saltto taste
- Pepperto taste
Instructions
- 1
Roast the peppers and tomatoes in the oven at 200°C for 20 minutes, then peel and roughly chop them.
- 2
Crush the garlic with salt and mix with harissa, cumin, lemon juice, and olive oil.
- 3
Add the chopped vegetables to the mixture and mix well.
- 4
Flake the tuna and incorporate it into the salad with the olives.
- 5
Cut the hard-boiled eggs into quarters and arrange them on top.
- 6
Chill for at least 1 hour before serving.
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