TUNISIA: Grilled Salad with Tuna (Slata Mechouia)

This is the kind of recipe that makes me want to host a dinner party immediately. It is simple, easy-to-make-ahead, healthy, and stunningly scrumptious. (I'll admit that veggies with protein is my jam, so I might be biased.) The grilled and chopped vegetable base is good on its own — sort of a smokey, one-note ratatouille — but when eaten with the eggs, tuna, and capers, the caraway pops, creating a unique and addictive dish. Slata mechouia will definitely be in our family's rotation all summer long!

Slata mechouia is typically served with baguette, making it a complete meal, but it also would be great alongside a Tunisian grilled meat or pasta dish.

Grilled Salad with Tuna (Slata Mechouia)

½ yellow onion, with root in tact to keep it in one piece

2 red peppers

3 medium tomatoes, such as Roma

2 cloves garlic

2 small (Italian) eggplants (optional)

1 Fresno or similar chili (optional)

1 teaspoon salt

1 teaspoon ground coriander ½ teaspoon caraway seeds

3 tablespoons olive oil

½ lemon

1 can/~½ cup good tuna in olive oil

~½ cup (about 32) pitted black or green olives, drained

2 tablespoons capers, drained

1 crusty baguette (optional)

1. Remove the outer skin from the onion. Pierce the eggplant with a fork, if using. Place all of the vegetables (whole, other than the onion) on the grill on medium high heat, with the tomatoes and garlic near the lowest heat. Grill all the vegetables on a medium-hot grill, until softened and skins are charred, turning and removing them to ensure they are cooked evenly. The tomatoes should not be turned, but all other vegetables should be flipped a few times for even cooking. If grilling is not an option, roast the vegetables for 10 minutes at 425°F, then turn the oven to broil to char on all sides.

2. Remove the vegetables from heat source and place in a tightly-lidded pot for 20 minutes to steam.

3. While the vegetables are steaming, steam or boil the eggs until just past jammy, about 10 minutes. Plunge in an ice bath for 3 minutes, then peel.

4. Uncover the vegetables and ensure they are cool enough to handle. Remove and discard all the skins and seeds from tomatoes and peppers, and the skin from the eggplant, if using. Remove and discard the outer shell of the onion if it is dried and blackened. If there is any liquid in the bottom of the pan, discard it.

5. Finely chop everything into a small dice, about the size of peas. Place the chopped vegetables in a small bowl, discarding any juices that come off of them. Do not use a food processor to chop the vegetables as this will make the mixture too liquid.

6. Add the ground coriander, salt, and olive oil. Crush the caraway with your fingers and add it as well. Taste, and add more seasonings if needed.

7. To serve, either divide the ingredients among four plates or present on a large platter. Spread the mixture on the bottom, then top with a mound of tuna. Surround by quartered eggs and olives, and sprinkle the capers on top.

#grilledveggies #tuna #summercooking #tunisia #starwars

FUN FACTS:

• Many scenes from the original Stars Wars movie were filmed in the south of Tunisia.

• The Ghriba Synagogue on the island of Djerba in Tunisia is considered to be the oldest synagogue in Africa, built more than 2,500 years ago

• Tunisia is one of the largest producers of olive oil in the world.