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MECHOUIA

Roasted peppers and tomatoes mixed with tuna. Delicious!

Ingredients

5 green peppers
4 tomatoes
4 unpeeled garlic cloves
½ tsp. cumin (or more)
Some pitted black olives
1 can of tuna in olive oil
Fresh coriander and mint
Salt and pepper to taste

Instructions

Put the peppers, tomatoes, and garlic in a foil covered baking pan and roast under the grill until the skin on the pepper blackens, about 30 minutes. Place the blackened peppers in a plastic bag until they cool, this makes them easier to peel. Peel and cube peppers. The skin on the tomatoes comes right off, cut them into cubes. ( I let them drain at this point because they are pretty watery.) Crush the garlic in a bowl. Combine the peppers and tomatoes in the bowl with the garlic, add the cumin, salt and pepper. Add 2 Tblsp. of the olive oil from the can of tuna to the mixture, drain off the rest of the oil, break up tuna and add to mixture. Let cool for 30 minutes. Serve with chopped coriander and a couple of mint leaves.

Sent by Kathleen Auzas from the restaurant Jaafar