Spanish Grilled Pepper and Tuna Salad Recipe
This salad with grilled peppers, tuna, and egg is a light dish that in Spain often appears in summer as a cool lunch or dinner. It combines the sweetness of roasted peppers with the bold flavor of fish and olive oil. It’s a bit like an Italian roasted pepper salad, but the addition of egg and tuna makes it more filling.
To wariacja na temat hiszpańskiej ensalady de pimientos asados, popularnej zwłaszcza w regionach nadmorskich, gdzie grillowaną paprykę często łączy się z rybą w oliwie.
This salad showcases the simplicity of Spanish home cooking: just a few ingredients, but each prepared with care. The sweetness and smokiness of roasted peppers, combined with rich tuna, creamy egg, and a bright olive oil–vinegar dressing, create a dish that’s both light and satisfying. It works equally well as a starter, a tapas-style snack, or a full meal with good bread.
Dlaczego ta wersja działa
- Mocne przypieczenie papryki daje dymny aromat i bardzo miękki miąższ bez wodnistej struktury.
- Przykrycie gorącej papryki sprawia, że skórka sama odchodzi, więc obieranie jest szybkie i czyste.
- Duże kawałki tuńczyka i jajek nadają sałatce treści i sprawiają, że nie przypomina pasty.
- Winegret budujesz osobno, więc łatwo kontrolujesz kwasowość i słoność przy różnych markach tuńczyka.
Chef's tips
Roast more peppers than you need and keep the extra in olive oil in the fridge – they’re perfect for quick salads and sandwiches. Don’t rush the roasting: well-charred skin means deeper flavor and easier peeling. Use the best tuna in olive oil you can find, as its taste really defines the dish. If the salad will sit for longer, add the eggs just before serving so they stay attractive and don’t absorb too much dressing.
How to serve
Serve in a shallow dish so the colorful layers of pepper, tuna, and egg are visible. Offer extra bread on the side for dipping into the flavorful juices. For a Spanish-style spread, serve alongside olives, manchego cheese, and a simple green salad. It’s also great as a topping for toasted bread for a more substantial tapa.
Na co uważać
- Nie piecz papryki za krótko – jasna, tylko lekko zrumieniona skórka będzie uparta przy obieraniu.
- Nie płucz obranej papryki pod wodą, bo stracisz słodki sok i część dymnego aromatu.
- Z solą wstrzymaj się do końca – tuńczyk w oliwie i jajka wnoszą już sporo słoności.
Zamienniki
- Tuńczyka w oliwie możesz zastąpić tuńczykiem w sosie własnym, dodając 1–2 łyżki więcej oliwy do sosu.
- Ocet winny można podmienić na ocet sherry lub delikatny ocet jabłkowy o zbliżonej kwasowości.
- Pietruszkę zastąpisz kolendrą lub szczypiorkiem, jeśli chcesz bardziej ziołowy lub świeży charakter.
Ingredients
- red bell pepper large, fleshy - 4 pieces
- tuna in olive oil drained of excess oil - 200 g
- egg hard-boiled - 3 pieces
- red onion cut into thin slices - 0.5 pieces
- olive oil preferably extra virgin - 4 tablespoons
- wine vinegar white or red - 1.5 tablespoons
- garlic finely chopped or pressed - 1 clove
- sea salt to taste
- black pepper freshly ground, to taste
- parsley fresh, chopped - 2 tablespoons
Preparation
- Preheat the oven to 220°C with the grill or top heating element on. Wash and dry the peppers, then place them whole on a baking tray lined with baking paper.
- Roast the peppers for 20–25 minutes, turning them every few minutes with tongs, until the skin is well darkened, slightly charred in spots, and the peppers have softened.
- Transfer the hot peppers to a large bowl and cover with a plate or plastic wrap for about 10 minutes – the steam will help the skins peel off more easily.
- Once cooled slightly, peel the peppers, remove the cores and stems. Cut the flesh into strips about 1 cm wide.
- Peel the hard-boiled eggs and cut them into quarters or thick slices.
- In a small bowl, mix the olive oil, vinegar, garlic, a pinch of salt, and pepper. Taste and adjust with more vinegar or salt if needed.
- Place the pepper strips in a large bowl, add the onion cut into thin slices, and gently toss with the prepared dressing.
- Add the drained tuna, breaking it into larger chunks with a fork, but without mashing it completely. Gently mix so the fish pieces don’t fall apart.
- Arrange the egg pieces on top, sprinkle with chopped parsley, and drizzle lightly with extra olive oil if you like.
- Chill the salad in the fridge for at least 15 minutes to let the flavors meld. Serve slightly chilled or at room temperature.
Storage
Sałatka w lodówce mięknie, a smak papryki, tuńczyka i octu mocniej się łączy. Przed podaniem delikatnie ją przemieszaj i wyjmij 15 minut wcześniej, by oliwa znów była płynna.
This salad is inspired by simple Spanish summer meals, when the kitchen stays as cool as possible and most of the work is done in advance. Once the peppers are roasted, assembling the dish takes just a few minutes, and the flavors only improve as they rest. It’s a great make-ahead option for warm evenings or casual gatherings.
