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1
Seed bell peppers,place in pan and set to broil for roughly 5 minutes on each side. You can also wrap the peppers in tin foil to minimize charring. 10 minutes into the bell pepper broiling, add the tomatoes to the pan. 15 minutes into the broiling, add the chilies and garlic clove into the pan.
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2
Remove the lot from the broiler and let cool.
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3
Meanwhile, hard boil the eggs.
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4
Next, carefully peel any charred skin off the tomatoes, bell peppers and chilies. Once peeled, and cooled enough to no longer be steaming, place the lot in a blender and stir, or chop, depending on your equipment, to a chunky-puree consistency, perhaps 10 seconds. Season with salt to taste. Pour contents into a bowl and drizzle olive oil all over the surface so that there is a thin film of oil atop the mechouia. (The olive oil dampens the spiciness somewhat.) Cover bowl with plastic wrap and place in refrigerator to chill for about 20 minutes.
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5
Once chilled sprinkle the tuna on top of the mechouia.
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6
Next, quarter the hard boiled eggs and decorate the top of the salad with both the eggs and olives.
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7
Serve at room temperature with pita or french bread.
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8
NB: You can adjust the spiciness by playing with the number of chilies you add to the mix. You can also, if you are so inclined and equipped, use a traditional mortar and pestle to pound the peppers instead of blending them.
