Spanish Roasted Pepper and Tuna Salad with Fried Egg Recipe
This salad is a hearty version of Spanish tapas made with roasted peppers and tuna, enriched with a fried egg with a runny yolk. In Spanish bars, similar combinations are served on small plates alongside wine, but at home it’s easy to turn them into a full meal. It tastes like a summer salad and a warm main dish in one.
Prep Time
25 min
Cook Time
25 min
Total Time
50 min
Servings
2
Ingredients
- red bell pepper meaty, medium-sized - 3 pieces
- tuna in olive oil drained of excess oil - 120 g
- egg for frying sunny-side up - 2 pieces
- red onion cut into thin slices - 0.5 pieces
- olive oil plus a little for frying the eggs - 3 tablespoons
- sherry vinegar or red wine vinegar - 1.5 tablespoons
- garlic finely chopped - 1 clove
- flat-leaf parsley chopped - 1 tablespoon
- salt to taste
- black pepper freshly ground, to taste
- rustic bread for serving, optionally toasted - 2 slices
Main Ingredient:
bell pepper
Preparation
- Wash and dry the peppers, place them whole on a baking tray lined with baking paper. Roast for 20–25 minutes at 220°C, turning every few minutes, until the skin is well darkened in spots and black blisters appear.
- Transfer the roasted peppers to a bowl, cover with foil or a plate and set aside for 10 minutes. Then peel off the skin, remove the cores and seeds, and cut the flesh into strips about 1 cm wide.
- Slice the onion into thin strips. Finely chop the garlic. Drain the tuna of excess oil and gently break it into smaller pieces with a fork.
- In a bowl, mix the olive oil, sherry vinegar, garlic, a pinch of salt and pepper. Add the pepper strips and onion, gently toss and set aside for 10 minutes so the flavors meld.
- Finally, add the tuna and chopped parsley, mixing very gently so the fish pieces don’t fall apart completely. Taste and adjust the seasoning with salt and pepper if needed.
- Heat a thin layer of olive oil in a frying pan over medium heat. Crack in one egg and fry for 2–3 minutes, until the white is fully set but the yolk remains runny. Reduce the heat if necessary so the edges don’t burn. Fry the second egg the same way.
- Arrange portions of the pepper and tuna salad on plates. Top each portion with a fried egg. Serve immediately with slices of bread to mop up the runny yolk and the juices from the bottom of the plate.
Storage
In fridge:
2 days
Freezing:
No
Sałatkę bez jajek przechowuj w lodówce w zamkniętym pojemniku. Jajka sadzone przygotowuj zawsze świeże, tuż przed podaniem.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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