Entree: Tunisia – Sahel Coast – مشوية ➤ Mechouia (Tunisian grilled pepper and tomato salad typically topped with tuna and hard‑boiled eggs)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 20 min

Additional 10 min

Total 50 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 4 large red bell peppers, about 1 1/2 lb (680 g) total
- 1 lb (450 g) ripe tomatoes (or 3–4 medium), for charring
- 1 medium onion, about 5 1/4 oz (150 g)
- 2 cloves garlic, minced
- 3 tbsp (45 ml) extra-virgin olive oil, plus more for drizzling
- 2 tbsp (30 ml) lemon juice
- 1 tsp (5 ml) harissa (optional, to taste)
- 1/2 tsp (1 g) ground cumin
- Salt
- Freshly ground black pepper
- 6 oz (170 g) canned tuna in olive oil, drained
- 3 large eggs, approx. 1 3/4 oz (50 g) each, hard‑boiled, peeled and quartered
- 1/4 cup (35 g) pitted green olives, halved
- 2 tbsp (8 g) chopped fresh parsley for garnish

Show original ingredient measurements

- 4 large red bell peppers, about 1 1/2 lb (680 g) total
- 1 lb (450 g) ripe tomatoes (or 3–4 medium), for charring
- 1 medium onion, about 150 g
- 2 cloves garlic, minced
- 3 tbsp (45 ml) extra-virgin olive oil, plus more for drizzling
- 2 tbsp (30 ml) lemon juice
- 1 tsp (5 ml) harissa (optional, to taste)
- 1/2 tsp (1 g) ground cumin
- Salt
- Freshly ground black pepper
- 6 oz (170 g) canned tuna in olive oil, drained
- 3 large eggs, approx. 50 g each, hard‑boiled, peeled and quartered
- 1/4 cup (35 g) pitted green olives, halved
- 2 tbsp (8 g) chopped fresh parsley for garnish

Instructions

1. Char the peppers, tomatoes and onion directly over a gas flame, under a very hot broiler, or on a grill until skins are blackened and blistered; place in a covered bowl to steam 10 minutes, then peel skins, remove seeds from peppers, and coarsely chop all vegetables. In a bowl mash the warm vegetables with minced garlic, olive oil, lemon juice, harissa and cumin until a slightly chunky purée forms, then season to taste with salt and pepper.
2. Transfer the mechouia to a serving platter, top with drained tuna flaked into pieces, arrange hard‑boiled egg quarters and olives, drizzle a little extra olive oil and sprinkle chopped parsley. Serve at room temperature with crusty bread.