Tunisian Grilled Salad with Tuna | Salata Mishwiyya

Usually, the food we grill stays whole. We put it on a bun, or we eat it with our hands. But today’s Tunisian Grilled Salad takes a different approach. The charred vegetables – peppers, onion, tomatoes – are pulsed together into a chunky mixture, then served with flaked tuna, and hard boiled egg. This salad has body. Much of the intensity comes off the grill, from the raw garlic, hot chili peppers, and the caraway seeds, all of which can be tempered to taste. Please, please, please… let this salad meld for at least an hour before eating. This will give the bite time to mellow. Because you wouldn’t want to serve your guests a grouchy salad. Mellow is much nicer. UPDATED 2015: Caraway cut down from 1 Tbsp to 1 teaspoon. Adapted from Clifford A. Wright’s A Mediterranean Feast. Serves 4-6 Ingredients: 3 green bell peppers 3 red chili peppers (like red fresno) 2 tomatoes (or 3 small) 1 onion, peeled and quartered (leave stem on to help hold it together) 3 cloves garlic 1 tsp caraway …