Cut the peppers into thick strips, and put them in your serving dish.
Pound the garlic, the salt, the cumin seeds and black pepper to taste in a mortar. When the cumin has been well pounded, add the olive oil and as much of the peppers’ liquid as you’d like, which will give the dressing a nice flavor.
Sprinkle the spring onions over the peppers, add the orange segments and the tuna. Pour the dressing over the top and decorate with the hard-boiled eggs and the olives.
Calories: 307.29kcal | Carbohydrates: 11.66g | Protein: 10.11g | Fat: 25.42g | Saturated Fat: 4.06g | Cholesterol: 205.96mg | Sodium: 1243.39mg | Potassium: 299.52mg | Fiber: 3g | Sugar: 6.43g | Vitamin A: 709.74IU | Vitamin C: 63.19mg | Calcium: 83.36mg | Iron: 2.03mg