Roasted red pepper & tuna salad with sherry vinegar

Roasted red pepper & tuna salad with sherry vinegar

  • Rating: 5 out of 5.2 ratings
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  • Preparation and cooking time
    • Prep:
  • Easy
  • Serves 6

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

Nutrition: per serving
HighlightNutrientUnit
kcal129
fat10g
saturates2g
carbs3g
sugars2g
fibre2g
protein7g
low insalt0.85g
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Ingredients

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.

Goes well with

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    Overall rating

    Rating: 5 out of 5.2 ratings
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