Salade Mechouia

Char the peppers, tomatoes, onion and garlic whole — over a gas flame, under a hot grill or on a griddle — until blackened all over.

Put the peppers in a covered bowl for 10 minutes to steam, then rub the skins off.

💡 Do not rinse them under the tap. Water takes the smoke with the skin, and smoke is the entire dish.

Peel the tomatoes, onion and garlic too, and squeeze out most of the tomato seeds.

Chop everything together on a board — or pound it in a mortar — to a coarse, spoonable relish, not a purée.

Stir in the olive oil, caraway, coriander and salt. Taste — it should be smoky first, then hot.

Spread on a plate, top with tuna and quartered eggs, and eat with bread.