Slata Mechouia

Name: Slata Mechouia
Total time: 37 min
Yield: 2 servings
Cuisine: tunisian
Ingredients: 3 pcs Green Bell Pepper; 3 pcs Tomato; 4 pcs Garlic; 1 pcs Baklouti Chili; 4 tbsp Olive Oil; 1.5 tsp Kosher Salt; 0.5 tsp Caraway Seed; 1 pcs Lemon; 120 g Tuna In Olive Oil; 8 pcs Black Olive; 1 pcs Egg; 2 tbsp Parsley

Charred peppers and tomatoes crushed with garlic, bright lemon, tuna and olives.

Ingredients

3 pcs Green Bell Pepper
3 pcs Tomato
4 pcs Garlic
1 pcs Baklouti Chili
4 tbsp Olive Oil
1.5 tsp Kosher Salt
0.5 tsp Caraway Seed
1 pcs Lemon
120 g Tuna In Olive Oil
8 pcs Black Olive
1 pcs Egg
2 tbsp Parsley

Method

Roast {green_bell_pepper}, {tomato}, {garlic}, and {baklouti_chili} over high heat on a grill pan or directly over a gas flame, turning until blackened and collapsed, about until the skins blister deeply and the flesh softens; season lightly with {kosher_salt} as they come off so the juices stay flavorful.
Cover the charred {green_bell_pepper}, {tomato}, {garlic}, and {baklouti_chili} in a bowl for a short steam, then peel away the loose skins, remove pepper seeds if you want less heat, and drain off excess liquid so the salad stays thick rather than watery.
Lower {egg} into simmering water over medium heat and cook until just hard-boiled, then cool and peel so it slices cleanly for garnish.
Finely chop and crush the peeled {green_bell_pepper}, {tomato}, {garlic}, and {baklouti_chili} on a board or in a mortar to a coarse paste, then work in {olive_oil}, {lemon}, {caraway_seed}, and a little more {kosher_salt}; mix until glossy and taste to adjust salt and acid.
Spoon the mechouia onto a plate, top with {tuna_in_olive_oil}, {black_olive}, {parsley}, and sliced {egg} if using, then finish with a final drizzle of {olive_oil} and a squeeze of {lemon} for brightness.