Slata Mechouia with Grilled Peppers and Tuna

By AislePrompt Editorial · Published 2026-10-09 · Updated 2026-10-09

A smoky grilled salad of charred peppers, tomatoes, onion, and garlic, chopped together with caraway and olive oil. It is crowned with tuna, hard-boiled eggs, and olives. This Tunisian-inspired seafood recipe (gluten-free), ready in about 35 minutes, pairs green Anaheim or cubanelle peppers, red bell pepper, jalapeño or hot green chili for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 green Anaheim or cubanelle peppers
• 1 red bell pepper
• 1 jalapeño or hot green chili
• 4 plum tomatoes
• 1 red onion, halved
• 3 garlic cloves, unpeeled
• 4 tbsp extra-virgin olive oil
• 2 tbsp lemon juice
• 1 tsp ground caraway
• 1/2 tsp ground coriander
• to taste salt
• 6 oz oil-packed tuna, drained
• 2 hard-boiled eggs, quartered
• 1/4 cup black olives
• 1 tbsp capers

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Instructions

1. Step 1: Grill the peppers, chili, tomatoes, onion, and garlic over high heat or under a broiler, turning them, until blackened all over (10–15 minutes). 2. Put the peppers in a covered bowl and let them steam for 10 minutes. 3. Peel and seed the peppers and chili, and peel the tomatoes, onion, and garlic. 4. Chop everything finely on a board, or pound it coarsely in a mortar. 5. Season with the caraway, coriander, salt, lemon juice, and 3 tbsp olive oil. 6. Spread the salad on a plate and top it with the tuna, egg quarters, olives, and capers. Drizzle with the remaining oil. Serve at room temperature with crusty bread.