Red pepper, onion, and tuna salad

Name: Red pepper, onion, and tuna salad (Ensalada de pimientos rojos asados, cebolla y atún)
Yield: Serves 4
Cuisine: Spanish
Ingredients: 1 lb 10 oz (750 g) red bell peppers; 3 onions, thinly sliced; 1 tablespoon sherry vinegar; 5 oz (120 g) can good quality tuna; 2 hard-boiled eggs, quartered; 2–3 tablespoons extra virgin olive oil

Ensalada de pimientos rojos asados, cebolla y atún

Preparation info

Serves
4

Difficulty
Easy

Appears in

Andaluz

By Fiona Dunlop

Published 2023

About

This Andalusian classic is easy to prepare and makes a colorful, flavorsome appetizer, since the charring of the peppers brings an unusual smoky edge. Teresa’s advice is not to roast the peppers in the oven or they will become too soft. “Peppers need to be crunchy.”

Ingredients

1 lb 10 oz (750 g) red bell peppers
3

Europe
Spain
Medina Sidonia
Starter
Fish course
Pescatarian
Mediterranean
Andalusia
Gluten-free

Method

Heat a griddle over medium heat and roast the peppers for 10 to 15 minutes, turning often so that they blacken and char. Transfer the peppers to a plastic bag, place this in a bowl, and cover with a lid. Set aside to cool.

Once the peppers have cooled, peel off the blackened parts with your fingers and briefly rinse them under running water. Slice the peppers and and arrange them on a p