Spanish tomato bread with jamón Serrano
These tasty tapas snacks are ready in just 5 minutes, the perfect accompaniment for a drinks party
Roasted red pepper & tuna salad with sherry vinegar
- Preparation and cooking time
- Prep:
- Easy
- Serves 6
Skip to ingredients
- 5-6 whole roasted peppersfrom a jar, cut into large pieces
- 80g can sustainable tunain olive oil, drained and flaked
- 2 eggshard-boiled, peeled and quartered
- 1 small red onionchopped
- 8 black olivespitted 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
- salt0.85glow
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.
