Mechouia

Mechouia (Tunisian Grilled Pepper and Tomato Salad)

Mechouia is Tunisia's smoky, garlicky grilled salad, made by charring peppers and tomatoes until their skins blister, then chopping them with olive oil, cumin and garlic. Serve it warm or at room temperature, topped with tuna, egg, olives and capers, with plenty of bread to mop up the juices.

Prep

20 min

Cook

35 min

Total

55 min

Serves

4

Difficulty

Easy

Recipe ingredients

• •3 whole green bell peppers, large, thick-fleshed
• •2 whole red bell peppers, large; use all green if you prefer the classic version
• •4 whole ripe tomatoes, medium, about 600 g total
• •3 whole garlic cloves, crushed to a paste with a pinch of salt
• •60 ml (¼ cup) extra-virgin olive oil, plus extra for drizzling
• •1.5 tsp (1½ tsp) ground cumin, freshly ground if possible
• •0.5 tsp (½ tsp) caraway seeds, optional; toast and grind if using
• •1 tsp fine sea salt, plus more to taste
• •0.5 tsp (½ tsp) black pepper, freshly ground
• •1 tsp harissa, optional, for heat
• •1 tbsp lemon juice, optional, if the tomatoes need lifting
• •160 g (5½ oz) tinned or jarred tuna in olive oil, drained; use good-quality ventresca if you can
• •2 whole eggs, hard-boiled, peeled and quartered
• •40 g (1½ oz) black olives, Tunisian or Kalamata, drained
• •1 tbsp capers, rinsed if salted
• •2 tbsp flat-leaf parsley, chopped, to finish

Steps

1. 1 Light a charcoal grill, heat a gas grill to high, or set an oven rack about 10 cm below a preheated grill/broiler. You want strong, direct heat so the skins blister and blacken.
2. 2 Put the whole peppers and tomatoes on the grill or a foil-lined tray under the broiler. Grill the peppers for 15–20 minutes, turning every 4–5 minutes, until the skin is blackened and blistered all over and the flesh has collapsed. Grill the tomatoes for 8–12 minutes, turning once, until the skins split and char in places. The peppers are done when a knife slides through the flesh with no resistance; the tomatoes are done when they slump and release juice.
3. 3 Transfer the peppers to a bowl, cover tightly with a plate or cling film, and steam for 10 minutes. This loosens the skins. Put the tomatoes in a separate bowl and leave until cool enough to handle.
4. 4 Uncover the peppers and peel off the blackened skins with your fingers or a small knife. Discard the skins, stems, cores and seeds. Do not rinse the peppers; you want to keep the smoky oils. Peel the tomatoes, discarding skins and any tough core, and roughly chop the flesh, catching the juices.
5. 5 Pile the peeled peppers on a cutting board and chop them to a coarse, spoonable texture, about 5–8 mm pieces. Do not purée them; mechouia should have body. Add the chopped tomatoes and their juices.
6. 6 In a large bowl, mash the crushed garlic with the salt, cumin, caraway (if using), black pepper and harissa (if using) into a loose paste. Stir in the olive oil, then add the chopped peppers and tomatoes. Mix well, taste, and add lemon juice if the salad needs acidity. Let it sit for at least 15 minutes so the flavours meld; it is best served warm or at room temperature, not cold.
7. 7 To serve, spread the salad on a shallow platter. Flake the tuna over the top, arrange the egg quarters and olives around it, scatter over the capers and parsley, and finish with a drizzle of olive oil. Serve with crusty bread or as a side to grilled meat or fish.
8. 8 Safety: the eggs must be hard-boiled - cook them in boiling water for 10 minutes, then cool in iced water before peeling. If you are pregnant, elderly, or immunocompromised, use pasteurised eggs or omit the egg. The tuna is ready-to-eat from the tin; if you use fresh tuna instead, cook it to 63°C / 145°F in the centre, or use sushi-grade tuna that has been frozen at −20°C / −4°F for at least 7 days (or −35°C / −31°F for 15 hours) if you intend to serve it raw.