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Salata Meshwiya

30 mins

Serves 4



I got this recipe from a lovely woman called Fadwa who I used to always get talking to in the library when studying for my catering exams. Popular in North Africa, but mostly found in Tunisia, it is similar to a Nicoise.

Salata Meshwiya


  • 375g (12oz) tomatoes 

  • 4 garlic cloves

  • 2 large peppers

  • 1 onion 

  • 100g (3 oz) tinned tuna

  • 2 hard-boiled eggs, sliced

  • 1 Tbsp capers

  • 2 Tbsp parsley, finely chopped

  • 3 Tbsp lemon juice

  • 4 Tbsp olive oil

  • Salt and pepper


  • Grill the garlic with the skin on until soft, leave to cool

  • Cut the peppers in half and grill, skin up, until softened

  • Place the peppers in a plastic bag and allow to cool

  • Slice the tomatoes and onions and place into a bowl

  • Skin the peppers, cut into thin ribbons and add to the onions and tomatoes

  • Drain and crumble the tuna. Put on top of the vegetables with the capers

  • Layer on the eggs

  • Layer on the eggs

  • Mix the lemon juice and oil together. Peel the garlic and crush the flesh into a fine paste. Mix into the dressing and season to taste.
  • Cover the salad with the dressing and serve