Charred and blended bell peppers, tomatoes and garlic tossed with olive oil, capers and tuna, a smoky, robust Tunisian starter.
Tunisian Salade Méchouia is a real, traditional Tunisian dish, known as Grilled Pepper and Tomato Salad. Charred and blended bell peppers, tomatoes and garlic tossed with olive oil, capers and tuna, a smoky, robust Tunisian starter.\n\nMéchouia, meaning 'grilled' in Arabic, reflects a distinctly Tunisian technique of charring vegetables directly over flame before chopping, resulting in a smoky, rustic salad served at nearly every Tunisian gathering.\n\nThe result is a dish worth making on its own merits: it rewards patience with the technique and delivers real, specific flavor rooted in Tunisian home cooking, not a generic stand-in for a search term.
Serves 4
Grill or broil the bell peppers, tomatoes, unpeeled garlic and chile directly over flame or under a broiler until charred and blistered all over.
Place the charred vegetables in a covered bowl to steam for 10 minutes, then peel off the skins and remove seeds from the peppers and chile.
Finely chop the peeled peppers, tomatoes, garlic and chile together, either by hand or with a brief pulse in a food processor, keeping some texture.
Toss the chopped vegetable mixture with olive oil, lemon juice and salt.
Spread the salad onto a serving plate.
Top with flaked tuna, capers, quartered hard-boiled eggs and olives, and serve at room temperature with bread.
Char the vegetables thoroughly, until the skins are properly blackened, for the deep smoky flavor that defines this dish.
Steam the charred vegetables in a covered bowl before peeling — this loosens the skins significantly and makes peeling much easier.
Chop rather than blend the mixture in a food processor for too long; the salad should have a rustic, chunky texture, not a smooth puree.
Add a handful of chopped preserved lemon for extra tang.
Some households add a few chopped anchovies alongside the tuna.
Serve as a dip with pita or as a side salad alongside grilled meats.
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of water or stock to loosen the texture.
Méchouia, meaning 'grilled' in Arabic, reflects a distinctly Tunisian technique of charring vegetables directly over flame before chopping, resulting in a smoky, rustic salad served at nearly every Tunisian gathering.
Fresh charring gives the best smoky flavor central to this dish, but well-drained jarred roasted peppers work as a reasonable shortcut.
Yes, it keeps well refrigerated for a couple of days, and many say the flavor improves as it sits.
Use fewer or milder chile peppers, or remove all the seeds and ribs from both the chile and any spicy bell pepper before chopping.
Per serving (220g / 7.8 oz) · 4 servings total
Ask our AI cooking assistant anything about this recipe — substitutions, techniques, scaling.
Chat with AI Chef →Join the conversation
Sign in to leave a comment and save your favourite recipes
Have feedback or need help?
We read every email and reply within 1–2 business days.
© 2026 MyCookingCalendar. All rights reserved.
