Spanish Roasted Pepper and Tuna Salad with Soft-Boiled Egg Recipe
This salad looks like colorful tapas from a bar in Seville: sweet roasted peppers, tuna in olive oil, and a soft-boiled egg with yolk lazily running over the vegetables. In Spain, combinations like this often appear on the table at dinnertime, when everyone shares small plates. It’s a great way to turn a few simple ingredients into something that feels like a holiday dish.
Spain
Difficulty: Easy
☀️
Lunch
🍽️
Dinner
🌙
Supper
🍿
Snack
🎉
Party
🌿
Mild
Salty
Fresh
Umami
Garlicky
Citrusy
Filling
Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Servings
2
Ingredients
- bell pepper red or yellow, large - 3 pieces
- tuna in olive oil from a can, drained of excess oil - 120 g
- egg size M - 2 pieces
- red onion cut into very thin slices - 0.5 pieces
- black olives pitted, halved - 10 pieces
- olive oil preferably extra virgin - 3 tablespoons
- white wine vinegar you can also use white wine vinegar - 1 tablespoon
- garlic finely chopped or grated - 1 clove
- salt to taste
- black pepper freshly ground, to taste
- flat-leaf parsley chopped - 2 tablespoons
Main Ingredient:
bell pepper
Preparation
- Preheat the oven to 220°C (top and bottom heat). Wash and dry the peppers, place them whole on a baking tray lined with baking paper, and roast for 20–25 minutes, until the skin is deeply browned and charred in spots.
- Transfer the roasted peppers straight into a bowl and cover with a plate or foil for 10 minutes – this will make the skins easier to remove.
- Once cooled slightly, peel off the skins, remove the cores and seeds, and cut the flesh into strips about 1 cm wide. Transfer to a bowl.
- Add the drained tuna, thin slices of red onion, and halved olives to the peppers.
- In a small bowl, mix the olive oil, vinegar, chopped garlic, a pinch of salt, and pepper. Taste and adjust the seasoning if needed.
- Pour the dressing over the salad and gently toss, so you don’t break the tuna into very small pieces. Set aside for 10 minutes at room temperature so the flavors can meld.
- Meanwhile, cook the soft-boiled eggs: pour water into a small pot, bring to a boil, gently lower in the eggs with a spoon, and cook for 5–6 minutes from the moment the water returns to a boil. Then transfer the eggs to cold water for 2 minutes to stop the cooking.
- Peel the eggs and cut them in half. Divide the salad between plates, sprinkle with chopped parsley, place the egg halves on top, and lightly season the eggs with salt and pepper. Serve immediately with bread.
Storage
In fridge:
2 days
Freezing:
No
Sałatkę bez jajek możesz przechowywać w szczelnym pojemniku do 2 dni. Jajka na miękko najlepiej gotować świeże tuż przed podaniem, bo w lodówce szybko tracą przyjemną konsystencję.
Recipe submitted by
Marek, Site owner
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Updated:
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