Usually, the food we grill stays whole. We put it on a bun, or we eat it with our hands. But today’s Tunisian Grilled Salad takes a different approach. The charred vegetables – peppers, onion, tomatoes – are pulsed together into a chunky mixture, then served with flaked tuna, and hard boiled egg.
This salad has body.
Much of the intensity comes off the grill, from the raw garlic, hot chili peppers, and the caraway seeds, all of which can be tempered to taste.
Please, please, please… let this salad meld for at least an hour before eating.
This will give the bite time to mellow.
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