Salata Meshwiya

Preheat the oven to 220°C or prepare a grill. Place whole tomatoes, sweet peppers, chili peppers, onion and unpeeled garlic cloves on a tray; roast or grill for 20–25 minutes, turning several times, until the vegetables are soft and the skins are dark and blistered.

Transfer the hot tomatoes, sweet and chili peppers, onion and garlic to a bowl, cover for 10 minutes to let them steam. Peel off the charred skins, remove the stems and seeds from the peppers, and drain excess juice from the tomatoes.

Finely chop the vegetables with a knife or pound them in a mortar to a coarse, uneven texture; do not turn the salad into a smooth purée.

Grind the cumin with salt and black pepper, add to the vegetables along with the lemon juice and 45 ml olive oil, mix well and let sit for 10 minutes.

Hard-boil the eggs for 9–10 minutes, cool, peel and cut into quarters. Slice the olives, pitting them first if needed.

Spread the salad on a plate, top with the tuna, olives and egg quarters, drizzle with the remaining 15 ml olive oil and serve.