Salad with Baqiyet

Prepare a quantity of grilled salad with tomatoes and peppers, and clean the pickled lemons and olives, removing the pits, then chop them into small cubes.

Cut the tuna into cubes, dilute the harissa in a little water, and mix with oil and vinegar.

Cut the baqiyet bread into slices, then arrange the slices in a serving dish or individual plates and drizzle with the sauce.

Spread the grilled salad over the bread, then garnish with tuna, olives, eggs, and capers, and serve.