- 1/4 cup olive oil
- 2 cloves garlic, chopped
- 1 1/2 teaspoons harissa (North African red pepper paste)
- 1 1/2 teaspoons ras el hanout (North African spice mix)
- 1 1/2 teaspoons ground red chile pepper
- salt and ground black pepper to taste
- 3 large tomatoes
- 2 green bell peppers
- 1 large onion
- 2 green chile peppers
- 1 (5 ounce) can tuna packed in olive oil
- 2 hard-boiled eggs, halved
- 1/2 cup whole black olives
- 1 small lemon, cut into wedges
- Combine olive oil, garlic, harissa, ras el hanout, ground chile pepper, salt, and pepper in a mortar; mash into a paste with a pestle.
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
- Place tomatoes, green bell peppers, onion, and green chile peppers on the baking sheet.
- Cook under the preheated broiler, turning occasionally, until skins have blackened and insides are soft, about 10 minutes. Cool until easily handled, about 5 minutes. Peel, seed, and chop into small pieces.
- Place tomato mixture in a large bowl. Stir in garlic paste mixture slowly with a wooden spoon. Spoon onto a serving platter. Garnish with tuna, eggs, and olives. Squeeze 1 lemon wedge over platter. Arrange remaining wedges on the sides.