Roasted red pepper & tuna salad with Sherry vinegar
Fry some chorizo and lay out slices of Serrano ham and bread to accompany this Spanish tapas selection
Difficulty and servings
Serves 6
Preparation and cooking times
Prep 15 mins
- Arrange the roasted peppers on a plate. Scatter the tuna, eggs, onion and olives on top. Drizzle over the vinegar and oil, then scatter with parsley and seasoning.
Sherry spritzers
Add some ice cubes to 6 tumblers. Pour 75ml dry fino Sherry, in each glass and top up with soda water. Add a squeeze of lime and a lime wedge.
Manchego & quince sticks
Cut 200g manchego into chunks, and 150g membrillo or quince paste into similar-size chunks. Skewer with toothpicks and serve.
Garlic prawns with parsley & lemon
In a large frying pan heat 4 tbsp olive oil and fry 3 chopped garlic cloves with a pinch of red chili flakes. Add 400g large, raw, peeled prawns and cook over high heat for 2-3 mins until pink. At the last minute, squeeze in the juice from half a lemon and sprinkle with chopped flat-leaf parsley. Serve with some crusty bread to mop up the juices.
Per serving
129 kcalories, protein 7g, carbohydrate 3g, fat 10 g, saturated fat 2g, fibre 2g, sugar 2g, salt 0.85 g
Recipe from Good Food magazine, July 2010.
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http://www.bbcgoodfood.com/recipes/636634/
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Ingredients
- 5-6 whole roasted peppers from a jar, cut into large pieces
- 80g can sustainable tuna in olive oil, drained and flaked
- 2 eggs , hard-boiled, peeled and quartered
- 1 small red onion , chopped
- 8 black olives , pitted and halved
- 1 tbsp sherry vinegar
- 3 tbsp extra-virgin olive oil
- 2 tbsp chopped flat-leaf parsley
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Spanish tomato bread with jamon serrano
These tasty tapas snacks are ready in just 5 minutes, the perfect accompaniment for a drinks party
17
ratings
Difficulty and servings
Serves 6
Preparation and cooking times
Prep 15 mins
Ingredients
- 5-6 whole roasted peppers from a jar, cut into large pieces
- 80g can sustainable tuna in olive oil, drained and flaked
- 2 eggs , hard-boiled, peeled and quartered
- 1 small red onion , chopped
- 8 black olives , pitted and halved
- 1 tbsp sherry vinegar
- 3 tbsp extra-virgin olive oil
- 2 tbsp chopped flat-leaf parsley
Per serving
129 kcalories, protein 7g, carbohydrate 3g, fat 10 g, saturated fat 2g, fibre 2g, sugar 2g, salt 0.85 g
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21 January 2011
apples99 commented on this recipe
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