Difficulty: Easy but special equipment needed
The ingredients of this salad--the tomatoes, peppers, and chile having been introduced by the Spanish from the Americas--are all grilled, then tossed together. It is a very popular salad throughout the country, and one is likely to encounter it many times in travels to Tunisia. I first ate it in Djerba, where it typically accompanies other grilled food. You can double the recipe easily. This grilled salad is probably related historically to the escalivada salad of Catalonia.
[photo: Clifford A. Wright]
Yield: Makes 4 servings
Preparation Time: 50 minutes
1. Prepare a hot charcoal fire or preheat a gas grill on high for 20 minutes.
2. Grill the tomatoes, peppers, and onion until all have blackened and blistered peels or black grid marks, about 15 minutes for the chiles and tomatoes, and 20 to 25 minutes for the bell peppers and onion.
2. Peel and seed the grilled vegetables, cut them up, and place in a food processor. Process with 4 or 5 short pulses and transfer to a bowl.
3. In a mortar, pound and rub the caraway seeds with the mortar until ground. Add the garlic and salt and pound until almost a paste, then stir into the grilled vegetables. Arrange on a platter, drizzle with the olive oil and lemon juice, and garnish with the olives, pieces of tuna, and quartered eggs.