Sufra Dayma:

Roast Vegetables and Tuna Salad

By Moushira Abdel-Malek

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Serves 4

Ingredients:

2 x 200 gm cans tuna in oil (drained and flaked)

2 red onions (cut into thick wedges)

8 medium sized, ripe tomatoes

1 of each: large red, yellow capsicum (thickly sliced)

150 gms home lemon marinated artichokes (or) in jars (drained)

100 gms pitted black olives (halved or quartered)

Extra virgin olive oil

2 tbsp lemon juice

Salt + pepper

Method:

Preheat oven to 220 degrees. Place onions, capsicums and tomatoes into a large baking tray, in one layer. Season with salt and pepper. Drizzle with oil and roast, turning occasionally, for 30 minutes. Add artichokes and olives to baking dish. Roast for a further 5 minutes. Add lemon juice to tuna and arrange with vegetables on serving plates. Drizzle with oil and serve with grilled thick pita bread or ciabatta.