• Baguette, sliced ½” thick 2 ea.
  • Tomatoes, roasted 3 ea.
  • Onion, roasted in the skin, then peeled 1½ ea.
  • Garlic, roasted 1 hd.
  • Green peppers, roasted, peeled, 1 cup
  • Seeded, diced ¼”
  • Red peppers, roasted, peeled, 1½ cups
  • Seeded, diced ¼”
  • Yellow peppers, roasted, peeled, 1 cup
  • Seeded, diced ¼”
  • Poblano pepper, roasted, peeled, ½ cup
  • Seeded, diced ¼”
  • Jalapeño pepper, roasted, peeled, 2 Tbsp.
  • Seeded, diced ¼”
  • Lemon juice 2½ Tbsp.
  • White wine vinegar 3 Tbsp.
  • Cumin seeds, toasted and ground 2½ tsp.
  • Coriander seeds, toasted and ground 1½ tsp.
  • Harissa 2 Tbsp.
  • Gruyère cheese, diced ¼” 8 oz.
  • Tuna, packed in oil, 7 oz. cans, drained 1 ea.
  • Green olives, rough chopped 6 Tbsp.
  • Black olives, rough chopped 6 Tbsp.
  • Capers, rinsed 8 Tbsp.
  • Extra virgin olive oil 6 Tbsp.
  • Salt to taste
  • Fresh black pepper, ground to taste
  • Dipping sauce
  • White wine vinegar 1½ Tbsp.
  • Harissa 4 Tbsp.
  • Water ½ cup
  • Extra virgin olive oil 3 Tbsp.
  • Salt to taste
  • Fresh black pepper, ground to taste


  1. Combine the harissa, olive oil, white wine vinegar and water. Mix well. Season with salt and pepper to taste. Set aside.
  2. Combine the roasted tomatoes, roasted onions, and roasted garlic in a food processor. Pulse until roughly chopped, not puréed. Drain well.
  3. Combine all of the roasted peppers, roasted tomato/onion mix, tuna, olives, capers, cheese, harissa, cumin and coriander. Season with lemon juice, white wine vinegar, olive oil, salt and pepper to taste.
  4. To serve: Dip the baguette into the harissa dipping sauce and on one side only. Just enough to coat.
  5. Place 1 heaping tablespoon of the salad on top of the harissa dipped side of the baguette.
  6. Roast the red, green, yellow, and pasilla peppers over and open flame until blackened all over. Place in a bowl, cover tightly with plastic. Let sit for 5 to 10 minutes. Peel the peppers, being sure not to rinse them with water. Remove the seeds and core. Chop the peppers into ¼ inch dice.
  7. Roast the jalapeño pepper over a medium heat until soft. Remove stem and seeds, fine dice. 3. Roast the whole onion—skin on, heads of garlic, and tomatoes over an open flame until soft all the way through. Remove from heat and cool. When cool enough to handle, peel and roughly chop in the food processor.

Number of servings (yield): 6

Meal type: breakfast

Culinary tradition: USA (General)

My rating: 4 stars:  ★★★★☆ 1 review(s)