Meshweya

11 ingredients
6 steps

Ingredients

  • 3 medium onions
  • 3 green or red bell peppers
  • 3 medium tomatoes, peeled and quartered
  • A 7-ounce can tuna in brine, drained
  • 2 hard-boiled eggs, cut in wedges
  • 45 tablespoons extra-virgin olive oil
  • Juice of 1 lemon
  • Salt and pepper
  • 1/2 teaspoon caraway seeds
  • 1 tablespoon capers (optional garnish)
  • 8 green or black olives (optional garnish)

Directions

  1. 1
    Put the onions and peppers in the hottest preheated oven and roast for about 1/2 hour, or until the skins are very browned and they feel soft, turning them over to brown their sides.
  2. 2
    Peel the onions and cut them in wedges.
  3. 3
    Peel the peppers (see page 84) and cut them into ribbons.
  4. 4
    On a serving dish or individual plates arrange the elements of the saladthe onions, peppers, tomatoes, flaked tuna, and eggsin a decorative way.
  5. 5
    Mix the oil and lemon juice, salt, pepper, and caraway seeds and dribble on top.
  6. 6
    Garnish with capers and olives if you like.

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