Roasted Pepper and Tomato Salad With Tuna and Black Olives 4.000

Deb Lindsey for The Washington Post

Aug 4, 2017

This is an oven version of selata mishwiya — literally “grilled salad” — a classic opener to many Tunisian meals.

Serve with plenty of bread and a small dish of harissa drizzled in olive oil.

To read the accompanying story, see: Is this Tunisian chile paste the new sriracha? Not yet, but it sure should be.

4 - 6

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4-6 servings

  • 2 medium red bell peppers
  • 1 medium green bell pepper or 2 sweet Italian green peppers
  • 3 medium-size ripe tomatoes
  • 2 tablespoons extra-virgin olive oil, plus more for brushing
  • 1 clove garlic (unpeeled)
  • Salt
  • 1 teaspoon harissa, plus more as needed (see headnote and related recipe)
  • 1/2 small lemon
  • 3 ounces tuna packed in olive oil, preferably Ortiz Bonito del Norte brand, drained
  • 24 pitted whole black olives
  • 2 hard-cooked eggs, peeled and quartered lengthwise (see NOTE)

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Position an oven rack 4 to 6 inches from the broiling element; preheat the broiler. Line a baking sheet with aluminum foil.

Brush the peppers and tomatoes with oil and arrange on the baking sheet, along with the garlic. Broil for 15 to 20 minutes, turning them from time to time, until the vegetables are charred in places and very tender, and the garlic is soft. Transfer the vegetables to a wide, heatproof bowl; cover tightly with foil and let cool in their own steam.

Once they're cool enough to handle, peel and seed the peppers and tomatoes, reserving the juices. Pinch the garlic from its peel.

Finely chop the peppers and tomatoes and place in a mixing bowl, reserving the tomatoes' juices. Add the softened garlic, salt, harissa and a splash of the reserved juices, tossing to incorporate. Taste and add more harissa, as needed (we used another teaspoon).

Place in a wide salad bowl, drizzle with the 2 tablespoons of oil and squeeze the juice of the lemon half over the vegetables. Arrange chunks of the tuna and the olives on the top, and arrange the hard-cooked egg quarters around the edges.

VARIATION: Add a 1/2 teaspoon of caraway seed, along with the salt, for a punch of anise-tinged nuttiness.

NOTE: To hard-cook eggs, place them in a large steamer basket set over or inside a pot with several inches of barely bubbling water (medium heat; the water should not touch the eggs). Cook/steam for 13 minutes, then turn off the heat. Let sit for 10 to 13 minutes, then use a slotted spoon to transfer the eggs to an ice-water bath to cool. Peel when completely cooled.

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Recipe Source

From food writer and cookbook author Jeff Koehler.

Tested by Kara Elder.

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