Step 1: Grill the tomatoes, chilies, and garlic on a pan (you know they’re done when their skin is blackish and peeling).
Step 3: when they’re done, take off the fire, put them in a plastic bag (it will make the skin come off more easily) and peel them.
Step 5: chop the tomatoes and chilies very finely, crush the garlic and mix everything in a plate.
Step 7: don’t season or anything right away. This salad is kept in the fridge as it is. When serving, add olive oil, salt, coriander, and decorate with olives, tuna and a hard boiled egg, as in the photo.