Spanish Roasted Pepper and Tuna Salad in Olive Oil Recipe
This salad is a simple, colorful plate: sweet roasted peppers, tuna in olive oil, and delicate onion. In Spain, similar dishes often appear on the table in summer as a light dish to eat with bread, when no one feels like spending much time in the kitchen. It’s great as an appetizer for a get-together with friends – everyone can scoop it up with a piece of baguette.
A classic Spanish-style combination of sweet roasted peppers and rich tuna in olive oil makes this salad both simple and full of flavor. It’s easy to prepare ahead, perfect for sharing, and tastes even better after resting for a while.
Chef's tips
Don’t rush the roasting step – deeply charred skin is the key to easy peeling and a deep, sweet flavor. If you’re short on time, you can roast the peppers a day ahead and keep them in the fridge, then assemble the salad just before serving.
How to serve
Serve in a shallow dish so the colorful peppers and tuna are clearly visible. Put it in the center of the table with plenty of sliced baguette so everyone can help themselves. It also works well as part of a larger tapas spread with olives, cheeses, and cured meats.
Ingredients
- red bell pepper fleshy - 3 pieces
- tuna in olive oil drained weight, from a can - 160 g
- red onion small - 0.5 pieces
- olive oil preferably extra virgin - 3 tablespoons
- white wine vinegar - 1 tablespoon
- garlic finely chopped or pressed - 1 clove
- salt to taste
- black pepper to taste
- flat-leaf parsley chopped - 2 tablespoons
Preparation
- Preheat the oven to 220°C with the grill or top heat function. Wash and dry the peppers, then place them whole on a baking tray lined with baking paper.
- Roast the peppers for 20–30 minutes, turning every few minutes, until the skin is very dark and charred in spots. This is important, because then it will be easy to peel off.
- Transfer the roasted peppers to a bowl and cover with a plate or foil for 10 minutes to steam. Then peel off the skin, remove the cores and seeds, and cut the flesh into strips.
- Peel the onion and slice it into very thin slivers. If it’s sharp, cover it with cold water for 5 minutes, then drain – it will be milder.
- In a bowl, mix the olive oil, vinegar, garlic, a pinch of salt, and pepper. Add the pepper strips and onion, and gently toss so the vegetables are coated with the dressing.
- Drain the tuna from excess oil (you can leave a little for flavor) and break it into larger chunks. Add to the bowl with the peppers and gently mix so you don’t mash it.
- Sprinkle the salad with chopped parsley. Set aside for at least 15 minutes at room temperature so the flavors meld, then serve.
Storage
Przechowuj w szklanym pojemniku, najlepiej zalaną cienką warstwą oliwy. Przed podaniem wyjmij z lodówki na 15 minut, aby nie była lodowata.
