Roasted Vegetable Salad with Tuna (Mechouia)

Name: Roasted Vegetable Salad with Tuna (Mechouia)
Yield: 1 serving
Cuisine: Arabic
Ingredients: 4 large tomatoes; 3 bell peppers; 2 large onions; 1/2 head of garlic; 3 thick slices of eggplant; a handful of black olives; 3 eggs; 2 cans tuna, 240g each (preferably in olive oil); 3 tablespoons olive oil; 1 teaspoon dried oregano; 1/2 teaspoon pepper; salt

June 14, 2008

Simple Recipes Fish and Seafood Low Calorie Recipes Vegetables Vegetable Dishes Oven Recipes Arabic Salads

Recipe: Roasted Vegetable Salad with Tuna (Mechouia)

This is a traditional Tunisian salad, very aromatic and very light. It is served cold, so it is suitable for hot summer days. After preparing it, I had the idea to transform it a bit, so it ended up also as toasts.

Ingredients

4 large tomatoes
3 bell peppers
2 large onions
1/2 head of garlic
3 thick slices of eggplant
a handful of black olives
3 eggs
2 cans tuna, 240g each (preferably in olive oil)
3 tablespoons olive oil
1 teaspoon dried oregano
1/2 teaspoon pepper
salt

How to prepare roasted vegetable salad with tuna (mechouia)

Peel the onion and cut into quarters. Wrap the garlic (unpeeled) in foil. Just wash the rest of the vegetables. Place all vegetables directly on the baking tray and bake at 200C for 50 minutes. Turn the peppers from time to time.
Hard-boil the eggs.
When the vegetables are roasted, remove them to a plate, except the onion which you leave for another 10 minutes in the oven. Cover the peppers with foil to let them steam a bit so you can peel them more easily.
When the vegetables cool down and you can handle them, peel the tomatoes and put them in a colander to drain the juice they release. Peel the peppers as well and remove stems and seeds. Remove the roasted garlic from its skin.
Chop all the vegetables into cubes and mix them.
Mix the oil, pepper, oregano, and salt to taste and pour over the vegetables. Mix gently and refrigerate until serving time, at least 30 minutes.
When serving, place the roasted vegetables in individual bowls, sprinkle a generous layer of crumbled tuna on top, then decorate with olives and egg slices. Serve with toasted bread.
If you want to make toasts: put the roasted vegetables in a blender and pulse a few times until it becomes a paste. Toast slices of bread, spread with roasted vegetable paste, sprinkle crumbled tuna, finely chopped olives, and top with crumbled egg yolk.