Usually, the food we grill stays whole. We put it on a bun, or we eat it with our hands. But today’s Tunisian Grilled Salad takes a different approach. The charred vegetables – peppers, onion, tomatoes – are pulsed together into a chunky mixture, then served with flaked tuna, and hard boiled egg.
UPDATED 2015: Caraway cut down from 1 Tbsp to 1 teaspoon.
| Servings | Prep Time |
| 4-6 | 15 minutes |
| Cook Time | Passive Time |
| 15-30 minutes | 1 hour |
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Usually, the food we grill stays whole. We put it on a bun, or we eat it with our hands. But today’s Tunisian Grilled Salad takes a different approach. The charred vegetables – peppers, onion, tomatoes – are pulsed together into a chunky mixture, then served with flaked tuna, and hard boiled egg.
UPDATED 2015: Caraway cut down from 1 Tbsp to 1 teaspoon.
|
Ingredients
- 3 green bell peppers
- 3 red fresno peppers , or other chili pepper
- 2 tomatoes
- 1 onion , peeled and quartered, leave stems on to help hold it together
- 3 cloves garlic
- 1 tsp caraway seeds , optional
Garnishes
- olive oil (several swirls)
- 1 lemon , juiced
- 1 handful black olives
- 1-2 cans tuna , drained
- 2-3 eggs (hard-boiled)
Servings:
Units:
Instructions
- Grill the tomatoes, bell peppers, chili peppers, and onion over medium heat. Remove each vegetable after it is cooked through and charred. The onion will take the longest. The entire process will take somewhere between 15 and 30 minutes.
- Meanwhile, mash together the garlic, caraway seeds, and salt until it forms a paste.
- Peel and roughly chop all the grilled veggies. Add them to the bowl of a food processor with the garlic mixture (you may want to stir in the garlic mixture to taste; it is extremely potent).
- Pulse several times until chunky and well mixed.
- Add in the garlic mixture and season with salt, to taste.
- Refrigerate about an hour before serving.
- Squeeze lemon juice over the top, drizzle with a happy stream of olive oil. Pile on the tuna, then garnish with eggs, olives, and lemon wedges.