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.
This salad combines classic Spanish flavors—roasted peppers, tuna in olive oil, and soft-boiled eggs—into a simple dish that feels like tapas from a bar in Seville. It’s quick to make, looks impressive on the table, and turns everyday pantry ingredients into something that tastes like a holiday meal.
Chef's tips
Don’t rush the step of resting the salad with the dressing at room temperature; those 10 minutes really help the flavors blend. Roast more peppers than you need and keep the extra in the fridge with a little olive oil—they’re great for sandwiches and other salads. When roasting, let the peppers get well charred in spots; that’s what gives them a deep, sweet flavor.
How to serve
Serve on a large platter as part of a tapas-style spread with olives, cheese, and good bread, or plate individually for a light dinner. Add a simple green salad on the side if you want to turn it into a more substantial meal. It also works well as a starter before grilled fish or chicken.
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
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
No storage information available for this dish.
This salad is inspired by the simple plates you often get in Spanish bars—nothing complicated, just good ingredients treated with care. It’s perfect for evenings when you want something light but still special, and it’s easy to scale up for guests.
