Tunisian
Slata Mechouia
Charred peppers, tomatoes, onion, chile, and garlic hand-chopped with caraway, lemon, and olive oil, then finished in the Tunisian fashion with tuna, egg, capers, and olives.
6 servings · 25 minutes prep · 30 minutes cook
Ingredients
Charred Vegetables
- 3 large green bell peppers, about 1 1/2 pounds
- 3 medium Roma tomatoes, about 12 ounces
- 1 medium white onion, about 8 ounces, unpeeled and halved through the root
- 1 long hot green chile, use a mild Anaheim or hotter serrano according to preference
- 4 garlic cloves, unpeeled
Seasoning
- 1 teaspoon caraway seeds, toasted briefly and finely ground
- 3/4 teaspoon Diamond Crystal kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons fresh lemon juice
- 3 tablespoons extra-virgin olive oil
Tunisian Garnish
- 4 ounces oil-packed tuna, drained, broken into broad flakes
- 2 hard-cooked eggs, peeled and quartered
- 1 tablespoon drained capers
- 12 black olives
Directions
Char Each Vegetable
- Heat the broiler with a rack 5 inches from the element. Arrange the green peppers, tomatoes, onion, green chile, and garlic on a rimmed baking sheet. Turn as the skins blacken, removing the garlic and chile first and the onion only when its center is tender, 18 to 30 minutes depending on the vegetable.
Steam, Peel, and Drain
- Cover the hot vegetables and steam for 10 minutes. Peel without rinsing, discard pepper and tomato stems, and remove pepper seeds according to the desired heat. Drain everything in a colander for 10 minutes, pressing very lightly but not squeezing dry.
Hand-Chop and Season
- Toast the caraway seeds in a dry small skillet over medium heat for 60 to 90 seconds, shaking often, until fragrant and slightly darker. Cool briefly, then grind finely. Coarsely chop the drained vegetables together by hand until cohesive but still visibly textured. Transfer to a bowl and fold in the ground caraway, kosher salt, black pepper, lemon juice, and olive oil.
Compose the Garnish
- Spread the salad in a shallow dish and rest for 20 minutes. Arrange the tuna, hard-cooked eggs, capers, and black olives across the surface. Serve cool or at room temperature with bread.
