Roast the peppers on a grill or over an open gas flame, turning them occasionally, until the skin blisters and begins to pull away from the flesh.  Wash the peppers thoroughly beforehand. Place the peppers into a plastic bag right away and seal it. The trapped steam will loosen the skin, making it much easier to peel once the peppers have cooled. Roast the tomatoes in the same manner as the peppers. You can easily roast vegetables in your air fryer for a delicious, smoky flavor. Set the temperature to 200°C and cook until the skins are beautifully blistered and roasted. Be careful not to overdo it, as this can cause your peppers to dry out. Once cooled, peel the vegetables, removing their skins, stems, and cores. Gently squeeze water out of tomatoes. Using a pestle, finely chop or mash the peppers to achieve the desired texture. If preferred, you can use a shredding blender.  For best results, gently mash the tomatoes using a fork. The texture should remain slightly chunky, as the dish is not intended to be a paste. Peel the garlic and crush it in a mortar with half a teaspoon of salt. Mix the chopped vegetables with mashed garlic, add a drizzle of olive oil, and a cumin. Season with salt to taste for the perfect balance of flavors. Spread the salad on a serving platter, drizzle generously with olive oil and a splash of lemon juice. For a traditional touch, garnish with egg wedges, olives, and pieces of canned tuna. Serve with fresh bread and enjoy!