Spanish Roasted Pepper, Egg and Tuna Salad Recipe
A colorful salad of roasted pepper strips, hard-boiled egg and tuna is something that often appears on Spanish tables as a chilled appetizer. Sweet pepper, delicate egg and salty tuna make a combination that tastes great with a slice of bread. This dish is a bit like an Italian tuna insalata, but with a stronger roasted pepper accent.
This salad captures the essence of Spanish home cooking: simple ingredients, bold flavors and a focus on seasonal vegetables. Roasting the peppers intensifies their sweetness, which contrasts beautifully with the salty tuna and rich egg. It works equally well as a light lunch, a tapas-style starter or part of a larger spread for guests.
Chef's tips
Use good-quality tuna in olive oil – it makes a big difference to the final flavor. You can roast the peppers a day ahead and keep them in the fridge in a little olive oil. If your onions are very sharp, briefly soak the slices in cold water, then drain and pat dry before adding to the salad.
How to serve
Serve on a large platter so the colors are visible and everyone can help themselves. Offer extra bread on the side to soak up the flavorful juices. It pairs nicely with other Mediterranean-style dishes such as marinated olives, grilled vegetables or simple tomato bruschetta.
Ingredients
- pepper - 4 pieces
- tuna - 160 g
- egg - 3 pieces
- onion - 0.5 pieces
- olive oil - 3 tablespoons
- vinegar - 1.5 tablespoons
- garlic - 1 clove
- salt
- pepper
- parsley chopped - 2 tablespoons
Preparation
- Preheat the oven to 230°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 20–25 minutes, turning them every few minutes, until the skin is very wrinkled and darkened in spots.
- Transfer the roasted peppers to a bowl and cover with a plate or foil for about 10 minutes – the steam will help you peel off the skin more easily.
- In the meantime, hard-boil the eggs: place them in a saucepan with cold water, bring to a boil, cook for 8–9 minutes, then rinse with cold water and cool.
- Peel the peppers, remove the cores and stems. Cut the flesh into strips about 1 cm wide.
- Cut the onion into thin slices. Finely chop the garlic.
- In a small bowl, mix the olive oil, vinegar, garlic, a pinch of salt and pepper. Taste and adjust the seasoning as needed.
- Peel the eggs and cut them into quarters or thick slices. Drain the excess oil from the tuna.
- Place the pepper strips and onion in a larger bowl, pour over the dressing and gently toss. Arrange the pieces of tuna and egg on top.
- Sprinkle with chopped parsley and serve at room temperature or slightly chilled.
Storage
Sałatkę przechowuj w lodówce w szczelnym pojemniku. Najlepiej zjeść ją w ciągu 1–2 dni, bo jajka i tuńczyk tracą świeżość.
