Meshweya

• 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)

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. Peel the onions and cut them in wedges.
3. Peel the peppers (see page 84) and cut them into ribbons.
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. Mix the oil and lemon juice, salt, pepper, and caraway seeds and dribble on top.
6. Garnish with capers and olives if you like.

onions, green, tomatoes, eggs, extravirgin olive oil, lemon, salt, caraway seeds, capers, green

Taken from www.epicurious.com/recipes/food/views/meshweya-373209 (may not work)