Belleville Markets Mechouia

• 6 small ripe tomatoes
• 3 Anaheim, poblano, or green bell peppers
• 2 cloves garlic
• 1 teaspoon sea salt, or to taste
• 2 tablespoons extra-virgin olive oil
• Pepper to taste
• One 3-ounce can tuna packed in olive oil*
• 1 hard-boiled egg, quartered
• 2 tablespoons chopped ripe black olives

1. Using a heated grill, a frying pan without oil, or the broiler, grill the tomatoes, peppers, and garlic until the skin is charred and blistered.
2. Remove them, and once the vegetables are cool, peel, making sure to remove all charred parts as well as the seeds of the tomatoes.
3. Cut the vegetables into long strands, place in a sieve, sprinkle with about 1 teaspoon salt, and let the water drain out for an hour or overnight.
4. Toss the vegetables into a large glass bowl.
5. Using two knives, cut them into little pieces, drizzle with the olive oil, sprinkle with pepper, and adjust seasonings.
6. Put the tuna in the center of the vegetables, and decorate with the hard-boiled egg and the black olives.

tomatoes, anaheim, garlic, salt, extravirgin olive oil, pepper, tuna, egg, black olives

Taken from www.epicurious.com/recipes/food/views/belleville-market-s-mechouia-373950 (may not work)