1. Grill the peppers, tomatoes, peeled onion and unpeeled garlic on a hot grill, over a gas flame or under a 230 °C oven grill for 15-25 minutes until charred all over; sweat in a covered bowl for 10 minutes.
2. Hard-boil the eggs for 10 minutes, peel and quarter them.
3. Peel the vegetables, seed the peppers and squeeze the garlic out of its skin.
4. Toast the coriander seeds and caraway in a dry frying pan for 1 minute, then crush in a mortar.
5. Chop the vegetables finely with a knife (or pound them in a mortar) and mix with the spices, olive oil, lemon juice and salt.
6. Spread on a plate, top with the flaked tuna and egg quarters and drizzle with a little olive oil.
Tip: Mechouia means grilled: it's the most loved salad of the Tunisian table, there at the start of every meal. With the tuna and egg on top, it also works as a light main course. If you like it hotter, grill a hot chilli or two along with the peppers.
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