Tunisian Mechouia Salad with Eggs and Tuna
Looking for a traditional Tunisian starter that evokes the souks of Tunis? Mechouia salad is a must-try, with its fire-roasted vegetables giving that distinctive smoky flavor. This version, enriched with tuna and hard-boiled eggs, is perfect for a summer meal. Unlike Moroccan cuisine, which often uses dried fruits and sweet spices, Tunisian cuisine favors heat and acidity, as here with cumin and lemon. You'll get a rustic, colorful texture, ideal for sharing.
Ingredients
- Red bell peppers4
- Tomatoes4
- Garlic3 cloves
- Olive oil4 tablespoons
- Canned tuna (drained)200 g
- Hard-boiled eggs3
- Ground cumin1 teaspoon
- Salt1/2 teaspoon
- Black pepper1/4 teaspoon
- Lemon1
- Black olives50 g
Nutrition
Instructions
- 1
Grill the red bell peppers and tomatoes in the oven at 200°C for 20 minutes, until the skin blackens. Let them cool before peeling and seeding.
- 2
Mash the vegetable flesh with a fork in a bowl, add the pressed garlic, cumin, salt, pepper, and 2 tablespoons of olive oil. Mix well.
- 3
Flake the drained tuna and slice the hard-boiled eggs. Gently add them to the mixture.
- 4
Squeeze the lemon and drizzle the juice over the salad, then add the remaining olive oil. Mix gently.
- 5
Decorate with black olives and serve chilled, with crusty bread or wheat flatbreads.
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