Moroccan tuna niçoise with roasted tomatoes

Moroccan tuna niçoise with roasted tomatoes

By
From
A Month in Marrakesh
Serves
4
Photographer
David Loftus

Ingredients

Quantity Ingredient
8 ripe tomatoes
garlic, crushed
2 tablespoons capers, drained
1/4 tablespoon Ras el hanout
2 tablespoons flat-leaf parsley, roughly chopped
3 tablespoons extra-virgin olive oil
250g green beans, trimmed and blanched
250g tinned tuna, drained
3 boiled eggs, halved, peeled and thinly sliced
100g mixed olives, drained then crushed
sea salt
freshly ground black pepper

Dressing

Quantity Ingredient
2 small red onions
1 lemon, juiced
6 tablespoons extra-virgin olive oil
2 tablespoons flat-leaf parsley, finely chopped
sea salt
freshly ground black pepper

To serve

Quantity Ingredient
arab-style flatbread, toasted or grilled

Method

  1. Preheat the oven to 180°C. Cut four of the tomatoes in half and the other four into quarters, and place in a roasting tin. Add the garlic, capers, ras el hanout, parsley, olive oil and season with salt and pepper.
  2. Combine mixture well then roast for 40 minutes, until the tomatoes are cooked. Remove from the oven and allow to cool.
  3. Meanwhile to make the dressing, place the onions in a bowl with the lemon juice. Add the other ingredients and combine. Season with salt and pepper.
  4. To assemble the salad, place the tomatoes on a platter, add the beans, flaked tuna, boiled eggs and olives. Drizzle over the dressing and serve with flatbread.
Tags:
Morocco
Moroccan
Marrakesh
Africa
African
North African
Month
A Month in Marrakesh
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