Ingredients

• 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

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Instructions

1. Combine olive oil, garlic, harissa, ras el hanout, ground chile pepper, salt, and pepper in a mortar; mash into a paste with a pestle.
2. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
3. Place tomatoes, green bell peppers, onion, and green chile peppers on the baking sheet.
4. 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.
5. 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.