Recipe - Lebanese Tuna Salad

3 md Red bell peppers
2 Cloves garlic; crushed
Salt
3 tablespoon Lemon juice
One half cup Olive oil
1 lg Red onion; chopped
2 tablespoon Fresh coriander; finely
chopped
Three fourths cup Black olives; pitted and
cut or sliced up
2 Eggs; hard boiled, chopped
2 cn (7 oz) tuna in oil

Place red bell peppers on rack under a hot, preheated broiler. Cook,
turning occasionally, until skins are charred and blackened. Remove peppers
and place them in a paper bag for 15 minutes.

Meanwhile, mash the garlic in a large bowl with a little salt until you
have a paste. Whisk in the lemon juice and then the olive oil in a slow
stream until the dressing is emulsified. Stir in the coriander and onion.

Remove the bell peppers from the bag, skin them, core and seed them, cut
away ribs, then cut the flesh into short, thin strips. Stir the bell pepper
strips into the dressing, cover, and chill for one hour.

Gently fold in the olives, chopped eggs, and flaked tuna. Stir to combine.
Great in pita bread.

Adapted from Lebanese Cooking: An Introduction to This Special Middle
Eastern Cuisine by Ward, Susan, p.64. 641.5956 Ward

This is my favorite tuna salad, but some day I am going to break down and
buy a jar of the roasted bell peppers to see if they are any good and save
me some time on this recipe 8) Russell Fletcher gimplimp@teleport.com

Recipe by: Lebanese Cooking: An Introduction to This Special Middle

Posted to TNT Recipes Digest, Vol 01, Nr 961 by russ_f@juno.com (Russell J.
Fletcher) on Jan 24, 1998