Sufra Dayma: Roast Vegetables and Tuna Salad By Moushira Abdel-Malek 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.
