A Tunisian salad of grilled, hand-chopped vegetables, brightened with garlic, lemon, caraway, and olive oil. Served fresh or warm with tuna, hard-boiled eggs, and olives, it is smoky, bright, and generous.
Ingredients
- 4 pieces green bell peppers
- 4 pieces ripe tomatoes
- 1 piece fresh green chile
- 1 piece yellow onion
- 3 cloves garlic
- 4 tbsp extra-virgin olive oil
- 2 tbsp lemon juice
- 1 tsp ground caraway
- 1/2 tsp ground coriander
- to taste fine salt
- to taste ground black pepper
- 140 g drained canned tuna in water
- 2 pieces eggs
- 12 pieces black olives
Method
- Grill the bell peppers, tomatoes, chile, onion, and garlic under the broiler or over an open flame, turning them until the skin is blistered, blackened in spots, and the flesh is soft.
- Place the grilled vegetables in a covered bowl and let them cool until the steam naturally loosens the skins.
- Meanwhile, boil the eggs in simmering water until the yolks are firm, then cool them, peel them, and set aside for serving.
- Peel the bell peppers, tomatoes, chile, onion, and garlic with your fingers; remove the seeds from the bell peppers and chile if you want a milder slata.
- Let the vegetable flesh drain in a colander until it barely releases any more water, to prevent a watery salad.
- Chop the vegetables with a knife on a cutting board, finely enough to get a cohesive but still rustic texture; avoid the blender, which would make the salad mushy.
- Mix the chopped vegetables with the crushed garlic, caraway, coriander, salt, pepper, lemon juice, and olive oil until the aroma is smoky, lemony, and well balanced.
- Arrange in a shallow dish, add the flaked tuna, quartered eggs, olives, and a final drizzle of olive oil, then serve warm or cool with bread.
Nutrition
Per serving
- Energy
- 279.6 kcal
- Protein
- 14.73 g
- Carbohydrate
- 4.4 g
- Fat
- 22.19 g
- Fibre
- 3.19 g
- Calcium
- 31.36 mg
- Iron
- 1.69 mg
- Magnesium
- 20.64 mg
