Roasted red pepper & tuna salad with Sherry vinegar

Roasted red pepper & tuna salad with Sherry vinegar

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Cooking time

Prep: 15 mins

Skill level

Easy

Servings

Serves 6

Fry some chorizo and lay out slices of Serrano ham and bread to accompany this Spanish tapas selection

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
129
protein
7g
carbs
3g
fat
10g
saturates
2g
fibre
2g
sugar
2g
salt
0.85g

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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Method

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.

Recipe from Good Food magazine, July 2010

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Comments

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irenemorrill's picture
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Gorgeous and goes very well with a plate of Manchego and Jamon Serrano!!! I roasted my own peppers .

apples99's picture

Anyone watch Hugh Fernely Whittingstalls Fish fight on Channel 4 last week or seen the Greenpeace tinned tuna league table?

http://www.greenpeace.org.uk/tunaleaguetable

Make sure you use pole and line caught tuna for this dish rather than that has been caught using large nets which kill dolphins, turtles and sharks as by-catch. pole and line tuna can be found at Sainsbury's, marks & spencer and waitrose but unsure about the others...

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