About this dish
A smoky roasted pepper and tomato salad, dressed with olive oil and tuna.
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History & Origin
Mechouia means "grilled" in Tunisian Arabic — the vegetables are charred over open flame before being finely chopped into this smoky, vibrant salad.
Ingredients
🫑Green bell peppers, 3 large
🌶️Long red chili peppers, 2
🍅Ripe tomatoes, 4 large
🧅White onion, 1 large, unpeeled
🧄Garlic cloves, 4, unpeeled
🐟Canned tuna in olive oil, 160g, drained
🫒Extra virgin olive oil, 4 tablespoons
🥚Hard-boiled eggs, 2, quartered
🫙Capers, 1 tablespoon
🧂Salt and cumin, 1 teaspoon each
Method
Serves 21
Place the whole peppers, chilies, tomatoes, onion, and garlic directly on a gas flame or under a very hot broiler. Char them all over, turning occasionally, until the skins are blackened and the flesh is soft — this takes about 15-20 minutes and is the key to that smoky flavour.2
Transfer the charred vegetables to a bowl and cover tightly with plastic wrap for 10 minutes. The steam makes peeling much easier.3
Peel off all the charred skins, remove the seeds from the peppers and chilies, and squeeze the garlic cloves out of their skins. Chop everything together on a large cutting board into a rough, chunky mixture — don't make it too fine.4
Transfer the chopped mixture to a pan and cook over medium heat for 10-15 minutes, stirring occasionally, until most of the liquid evaporates and the salad thickens to a jammy consistency. Season well with salt and cumin.5
Spread the mechouia onto a serving plate while still slightly warm. Flake the drained tuna over the top and drizzle generously with olive oil.6
Garnish with the quartered hard-boiled eggs, capers, and a final pinch of cumin. Serve with crusty bread or Tunisian baguette for scooping.User Reviews
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