Name: Roasted red pepper & tuna salad with sherry vinegar
Prep time: 15 min
Total time: 15 min
Yield: 6
Cuisine: Spanish
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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Roasted red pepper & tuna salad with sherry vinegar

Roasted red pepper & tuna salad with sherry vinegar

Good Food team

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Serves 6

Easy

Prep: 15 mins

A star rating of 5 out of 5.2 ratingsRate

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Ideal as part of a tapas spread, serve this punchy salad, ready in just 15 minutes, alongside fried chorizo, Serrano and bread for easy weekend entertaining

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A star rating of 4.8 out of 5.34 ratings

Ingredients

Nutrition

Units:

MetricUS

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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Nutrition: per serving

kcal129
fat10g
saturates2g
carbs3g
sugars2g
fibre2g
protein7g
salt0.85g

low

Method

step 1

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 TIPS

MANCHEGO & QUINCE STICKS

Cut 200g manchego into chunks, and 150g membrillo or quince paste into similar-size chunks. Skewer with toothpicks and serve.

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.

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.

Recipe from Good Food magazine, July 2010

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A star rating of 5 out of 5.2 ratings

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