This is a a grilled salad that is quite common throughout Tunisia. There are variations on how this salad is made throughout the different cities and regions of Tunisia. You can even use it as a spread in sandwiches. It's one of my family's best-loved recipes. Enjoy with nice warm crusty French bread or even crackers.

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Recipe Summary

prep:
25 mins
cook:
10 mins
additional:
5 mins
total:
40 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine olive oil, garlic, harissa, ras el hanout, ground chile pepper, salt, and pepper in a mortar; mash into a paste with a pestle.

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  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.

  • Place tomatoes, green bell peppers, onion, and green chile peppers on the baking sheet.

  • Cook under the preheated broiler, turning occasionally, until skins have blackened and insides are soft, about 10 minutes. Cool until easily handled, about 5 minutes. Peel, seed, and chop into small pieces.

  • Place tomato mixture in a large bowl. Stir in garlic paste mixture slowly with a wooden spoon. Spoon onto a serving platter. Garnish with tuna, eggs, and olives. Squeeze 1 lemon wedge over platter. Arrange remaining wedges on the sides.

Nutrition Facts

315 calories; protein 15.7g 31% DV; carbohydrates 18.5g 6% DV; fat 21.6g 33% DV; cholesterol 117mg 39% DV; sodium 388.5mg 16% DV. Full Nutrition
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