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.
This recipe turns classic Spanish tapas flavors—roasted peppers, tuna and olive oil—into a satisfying meal by adding a runny fried egg on top. The warm yolk blends with the pepper juices and dressing, creating a rich, silky sauce that soaks into the bread.
Chef's tips
Roast a larger batch of peppers when you have the oven on and keep them in the fridge for quick salads and tapas-style plates during the week. For the best texture, don’t overmix once you add the tuna, and fry the eggs just before serving so the yolks stay perfectly runny.
How to serve
Serve the salad slightly warm or at room temperature, topped with freshly fried eggs. Add a side of rustic bread or toasted slices of sourdough, and, if you like, a simple green salad with a lemony dressing. It also works well as part of a tapas spread with olives, cheese and cured meats.
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
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
No storage information available for this dish.
This dish brings the atmosphere of a Spanish bar straight to the home table. It’s simple, uses pantry ingredients, and yet feels special thanks to the contrast between the sweet roasted peppers, savory tuna and rich egg yolk.
