Place red bell peppers on rack under a hot, pre-heated broiler. Cook, turning occasionally, until skins are charred and blackened. Remove peppers and place them in a paper bag for 15 minutes.

Meanwhile, mash the garlic in a large bowl with a little salt until you have a paste. Whisk in the lemon juice and then the olive oil in a slow stream until the dressing is emulsified. Stir in the coriander and onion.

Remove the bell peppers from the bag, skin them, core and seed them, cut away ribs, then cut the flesh into short, thin strips. Stir the bell pepper strips into the dressing, cover, and chill for one hour.

Gently fold in the olives, chopped eggs, and flaked tuna. Stir to combine. Great in pita bread.

Adapted from Lebanese Cooking: An Introduction to This Special Middle Eastern Cuisine by Ward, Susan, p.64. 641.5956 Ward

This is my favorite tuna salad, but some day I am going to break down and buy a jar of the roasted bell peppers to see if they are any good and save me some time on this recipe 8-) Russell Fletcher gimplimp@teleport. Com