Andalusian Roasted Pepper and Tuna Salad
Ingredients
- 6 medium red bell peppers
- Kosher or sea salt
- Freshly ground black pepper
- 3 tablespoons canned or jarred tuna drained and flaked
- 1 large hard-boiled egg coarsely chopped
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon red wine vinegar
- 8 small black olives preferably Spanish
Instructions
- Preheat the oven to 500°F (260°C).
- Place the peppers in a roasting pan and roast for 45 minutes, turning once.
- Remove from the oven, cover the pan tightly with foil, and let sit for 15 minutes.
- Peel, core, seed, and cut into thin strips.
- Arrange in a single layer on a platter.
- Season with salt and pepper.
- Scatter the tuna and chopped egg over the peppers.
- Drizzle the olive oil and red wine vinegar over the salad.
- Taste and adjust seasoning if necessary.
- Scatter the olives over the top.
- Let sit for at least 30 minutes before serving at room temperature.
Notes / Tips / Wine Advice:
Wine Advice:
This Andalusian roasted pepper and tuna salad pairs wonderfully with a chilled glass of dry Spanish white wine such as Albariño or Verdejo.Nutritional Information
Calories: 155 kcal | Carbohydrates: 11 g | Protein: 5 g | Fat: 10 g | Fiber: 4 g | Sugar: 6 g
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