Spanish roasted pepper and tuna salad with hard-boiled egg Recipe
This salad is a variation on Spanish tapas made with roasted peppers and fish, often found in bars in the north of the country. The combination of sweet peppers, tuna, and hard-boiled egg makes for a filling yet light dish, perfect for dinner or as a work lunch. The flavors are a bit reminiscent of Italian tuna salad, but thanks to smoked paprika and olive oil it clearly has a Spanish character.
Roasted peppers, quality olive oil, and smoked paprika give this simple tuna salad a distinctly Spanish character, turning basic pantry ingredients into something that feels like a tapas bar classic.
Chef's tips
Roast a larger batch of peppers at once and keep them in the fridge covered with olive oil – this speeds up making the salad on busy days. Use good tuna in olive oil, as its flavor is key here.
How to serve
Serve slightly warm or at room temperature with fresh baguette, toasted country bread, or as part of a tapas spread alongside olives, cheese, and cured meats.
Ingredients
- red bell pepper fleshy, preferably with straight sides - 3 pieces
- tuna in olive oil drained, canned - 160 g
- eggs hard-boiled - 3 pieces
- red onion thinly sliced into feathers - 0.5 pieces
- olive oil preferably extra virgin - 3 tablespoons
- white wine vinegar or sherry vinegar - 1.5 tablespoons
- sweet smoked paprika for Spanish aroma - 0.5 teaspoons
- salt to taste
- black pepper freshly ground, to taste
- fresh parsley chopped - 2 tablespoons
- black olives pitted, sliced - 10 pieces
Preparation
- Preheat the oven to 220°C (top and bottom heat). Wash and dry the peppers, then place them whole on a baking tray lined with baking paper.
- Roast the peppers for 25–30 minutes, turning every 8–10 minutes, until the skin is well wrinkled and darkened in spots.
- Transfer the hot peppers to a bowl and cover with a plate or foil for 10 minutes – the steam will help you peel off the skin more easily.
- Once cooled, remove the skin, cores, and stems, then cut the flesh into strips about 1 cm wide.
- Peel the eggs and cut them into quarters or thick slices. Slice the onion into thin feathers and the olives into slices.
- In a bowl, mix the olive oil, vinegar, smoked paprika, a pinch of salt, and pepper until you get a dressing.
- In a large bowl, place the pepper strips, onion, drained and lightly flaked tuna, and olives. Pour over the dressing and gently toss.
- Arrange the egg pieces on top, sprinkle with chopped parsley, and season with more salt and pepper if needed.
- Let the salad rest for at least 15 minutes at room temperature so the flavors meld, or chill it in the fridge if you prefer it cold.
Storage
Przechowuj w szczelnym pojemniku. Jajka mogą lekko puścić zapach, więc lepiej zjeść sałatkę w ciągu 24–48 godzin. Przed podaniem wyjmij z lodówki na 15 minut, aby nie była lodowata.
