Prep 50 mins
Cook 45 mins
This healthy and colourful dish is known as Meshweya in Tunisia. It's a great appetiser or a whole summer meal on its own.
- 3 onions
- 3 red peppers or 3 green peppers
- 3 tomatoes
- 1 (200 g) can tuna, drained and flaked
- 2 hard-boiled eggs, shelled and cut into wedges
- 1 tablespoon capers, rinsed and drained (optional)
- 1 (500 g) can anchovies packed in oil, drained (optional)
- 4 -5 tablespoons extra virgin olive oil
- 1 lemon, juiced
- 1⁄2 teaspoon caraway seed
- salt and pepper
- Heat an oven until very hot (about 200C/400F).
- Put the onions, peppers and tomatoes on a piece of foil on a baking sheet and place in the oven.
- Remove the tomatoes as soon as their skins begin to loosen and they soften very slightly.
- This will take about 15 minutes.
- When they are cool enough to handle, skin and cut into wedges.
- Roast the peppers for another 15 minutes or until their skins are browned and they feel soft.
- Pull them out and put in a brown paper bag for a few minutes to loosen the skins further.
- Peel, seed and cut each pepper into eight pieces.
- Take the onions out when they feel soft.
- They will take 15-30 minutes longer than the peppers, depending on their size.
- Leave until cool enough to handle and then peel and cut into wedges.
- Lay out your salad plates and then arrange all the tomatoes, onions, peppers, flaked tuna and eggs on the plates in a decorative way.
- Garnish with capers, anchovies and even a few black olives if you like.
- Mix the oil, lemon juice, salt, pepper and caraway seed together.
- Drizzle over the salad.
I used left over Salmon in place of the tuna. So very good! Served it over baby greens and did top it with black olives and feta.