Molded Tuna and Roasted Pepper Salad

Name: Molded Tuna and Roasted Pepper Salad (Milhojas de Atun y Pimientos)
Cuisine: Spanish
Ingredients: 12 ounces imported solid oil-packed tuna, or 2 cans (each 6 ounces) Bumble Bee tonno in olive oil, drained and flaked into chunks; 3 tablespoons store-bought black olive paste (see Note); 6 large roasted red bell peppers, cut into thin strips; Coarse salt (kosher or sea); Coarse salt (kosher or sea); Coarse salt (kosher or sea); 3 tablespoons sherry vinegar, preferably aged, or best-quality red wine vinegar; 3 tablespoons sherry vinegar, preferably aged, or best-quality red wine vinegar; Fresh Basil Oil; 12 ounces imported solid oil-packed tuna, or 2 cans (each 6 ounces) Bumble Bee tonno in olive oil, drained and flaked into chunks; 12 ounces imported solid oil-packed tuna, or 2 cans (each 6 ounces) Bumble Bee tonno in olive oil, drained and flaked into chunks; 12 ounces imported solid oil-packed tuna, or 2 cans (each 6 ounces) Bumble Bee tonno in olive oil, drained and flaked into chunks; 2 pounds ripe red tomatoes, peeled, seeded, and diced; 4½ teaspoons sugar; 5 tablespoons best-quality olive oil, plus more for brushing the peppers; 5 tablespoons best-quality olive oil, plus more for brushing the peppers

Milhojas de Atun y Pimientos

Preparation info

Serves
8

Difficulty
Easy

Appears in

The New Spanish Table

By Anya von Bremzen

Published 2005

About

Salads of tuna, tomatoes, and roasted peppers are as abundant in Spain as tuna with mayo is in the United States. Of all the versions I’ve sampled—and there’ve been lots—this one stands out as the most scrumptious. It is a specialty at one of my favorite Madrid tapas bars, La Castela, in the upmarket residential area around Retiro Park. Every morsel at La Castela is fabulous, from the tostadas of Cabrales cheese and duck ham (jamón de pato) to the richly flavored braised beef

Ingredients

Europe
Spain
Pescatarian
Mediterranean
Gluten-free

Ingredients

Method