Tunisian Grilled Pepper and Tomato Salad with Tuna and Egg

What you need

• 3 red bell peppers
• 4 ripe tomatoes
• 1 green chilli
• 2 cloves garlic
• 1 tsp caraway seeds
• salt, to taste
• 4 tbsp olive oil, extra virgin
• 2 tbsp lemon juice
• 2 eggs
• 160 g (5 oz) tuna, canned in olive oil, drained
• 12 black olives, pitted

Method

Restated from the original video

1. 1

   Heat the broiler to its highest setting and put the rack close to the heat.

2. 2

   Broil the peppers and chilli on a tray, turning them now and then, until the skins are blackened all over, 15-20 min.

3. 3

   Add the tomatoes to the tray for the last 10 min, until their skins split and blister.

4. 4

   Put the hot peppers and chilli in a bowl and cover it with a plate. Leave them to steam for 10 min.

5. 5

   Cover the eggs with water in a small pan, bring to a boil and cook for 9 min. Cool them in cold water, then peel.

6. 6

   Peel the peppers, tomatoes and chilli. Remove the stems and seeds from the peppers and chilli.

7. 7

   Chop the peppers and chilli finely and the tomatoes coarsely. Drain them in a sieve for 5 min.

8. 8

   Pound the caraway seeds, garlic and a pinch of salt to a paste in a mortar, then whisk in the lemon juice and olive oil.

9. 9

   Fold the vegetables into the dressing and taste for salt. The salad should be moist and spoonable.

10. 10

    Pile it on a plate and top with the tuna in large flakes, the eggs cut in quarters and the olives. Serve at room temperature.

Imported from buonissimo.it. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.