INGREDIENTS

INSTRUCTIONS

Place red bell peppers on rack under a hot, pre-heated 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

A Message from our Provider:

“Our hopelessness and our helplessness are no barrier to (God’s) work. Indeed our utter incapacity is often the prop He delights to use for His next act… We are facing one of the principles of Yahweh’s modus operandi. When His people are without strength, without resources, without hope, without human gimmicks – then He loves to stretch forth His hand from heaven. Once we see where God often begins we will understand how we may be encouraged. #Ralph Davis”