Andalusian Style Tuna and Red Pepper Salad
Enjoy this vibrant Andalusian Style Tuna and Red Pepper Salad as a refreshing side dish, perfectly complementing any meal or as an accompaniment to Andalusian fried fish.
Equipment
- roasting pan
- deep bowl
- medium bowl
Ingredients
- 6 medium to large red bell peppers
- 7 ounces canned or jarred white or light meat tuna drained and separated into small chunks
- ½ pound medium ripe but firm tomatoes thinly sliced, each slice cut in half
- 12 mild pitted green olives preferably Spanish, such as Cerignola
- 2 tablespoons finely chopped fresh flat-leaf parsley
- 6 tablespoons fruity extra-virgin olive oil
- 1 tablespoon wine vinegar such as mild white
- ½ teaspoon sugar
- Kosher or sea salt
Instructions
- Preheat the oven to 550°F (or the highest setting).
- Place the peppers in a roasting pan and bake, turning once, for 30 to 40 minutes or until charred.
- Transfer the roasted peppers to a deep bowl, cover tightly with foil, and let sit for 15 minutes.
- Peel, core, and seed the peppers, reserving the juices in a medium bowl.
- Cut the roasted peppers into ¾-inch strips and place them in the bowl with the pepper juices.
- Add the drained tuna, sliced tomatoes, olives, and chopped parsley, then fold to combine.
- In a small bowl, whisk together the olive oil, wine vinegar, sugar, and salt.
- Gently fold this dressing into the salad.
- Refrigerate the salad overnight to allow the flavors to meld.
- Serve cold or at room temperature.
Notes / Tips / Wine Advice:
Wine Advice:
Pair with a light-bodied Spanish white wine like Albariño for a delightful accompaniment.Nutritional Information
Calories: 220 kcal | Carbohydrates: 10 g | Protein: 15 g | Fat: 15 g | Fiber: 4 g | Sugar: 5 g
