|Red chilies||2 (Or To Taste)|
|Olive oil||4 Tablespoon|
|Garlic||4 Clove (20 gm), crushed|
|Tomato paste||2 Tablespoon|
|Canned tuna in oil||600 Gram (3 Cans Of 200 Grams)|
|Ground coriander||1 Teaspoon|
|Freshly ground black pepper||To Taste|
Cut tomatoes in half cross wise and remove seeds. Cut red peppers and chilis in half and remove seeds and ribs (work under running water when handling chili, and wash your hands immediately afterwards). Grill all vegetables, skin side up, under a preheated griller at high heat until skins blister and blacken, then peel tomatoes and rub skins off peppers and chilis under running water. Chop all vegetables fine. Heat oil in saucepan and add vegetables, garlic and tomato paste. Stir over moderate heat for 5 minutes. Drain and coarsely flake tuna and add it with coriander and salt and pepper to taste. Simmer on low heat, stirring gently once or twice, for 4 minutes or until liquid has evaporated. Let taiba cool, then chill, covered, for 2 hours or overnight. Serve with crusty bread.
The original Algerian recipe has enough chili to make it quite fiery â€” suit yourself about the amount you use. Add slowly after the other vegetables and taste as you go.