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Roasted red pepper & tuna salad with sherry vinegar

Roasted red pepper & tuna salad with sherry vinegar

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

Good Food team

A star rating of 5 out of 5.2 ratingsRate

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Preparation and cooking time
- Prep:15 mins
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

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Showing items 1 to 3 of 6

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New!One-pot sausage, beans & peppers. This is a premium piece of content available to registered users.

A star rating of 4.6 out of 5.83 ratings

Roasted red pepper soup with crispy croutons

A star rating of 4.7 out of 5.12 ratings

Tuna, asparagus & white bean salad

A star rating of 4.2 out of 5.68 ratings

Double bean & roasted pepper chilli

A star rating of 4.7 out of 5.387 ratings

App onlyRoasted red pepper pasta. This is a premium piece of content available to registered users.

A star rating of 4.6 out of 5.10 ratings

Red velvet cake

A star rating of 3.8 out of 5.200 ratings

New!One-pot sausage, beans & peppers. This is a premium piece of content available to registered users.

A star rating of 4.6 out of 5.83 ratings

Roasted red pepper soup with crispy croutons

A star rating of 4.7 out of 5.12 ratings

Tuna, asparagus & white bean salad

A star rating of 4.2 out of 5.68 ratings

Showing items 1 to 3 of 3

Spanish tomato bread with jamón Serrano

A star rating of 4.7 out of 5.32 ratings

These bite-sized pan con tomate with serrano ham make a delicious tapas, ready in just 5 minutes – the perfect party accompaniment for drinks

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

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