Slata Mechouia (Tunisian Pepper and Tomato Salad) with Tuna and Egg
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Ingredients
- 4 red peppers
- 4 tomatoes
- 3 garlic cloves
- 1 tsp caraway seeds
- 250 g tinned tuna in olive oil, drained
- 4 eggs
- 1 lemon, juiced
- 3 tbsp olive oil
Nutrition (per serving)
- Calories
- 375 kcal
- Protein
- 26 g
- Carbohydrate
- 14.7 g
- of which sugars
- 10.2 g
- Fat
- 22.5 g
- of which saturates
- 4.4 g
- Fibre
- 6 g
- Salt
- 0.77 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 220C (200C fan, gas 7). Roast the red peppers and tomatoes whole for 25-30 minutes, until charred and soft.
- 2
Peel the peppers and tomatoes once cool enough to handle, then finely chop the flesh and mix with the garlic, caraway seeds, lemon juice and olive oil.
- 3
Meanwhile, boil the eggs for 8 minutes, then cool under cold water, peel and quarter.
- 4
Divide the pepper and tomato salad between plates, flake over the tuna and top with the quartered eggs.
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