Tapas recipe for 6 people, takes only 20 mins; recipe has pepper, tuna, egg, red onion, black olive, sherry vinegar, extra-virgin olive oil and flat-leaf parsley.
Roasted red pepper & tuna salad with sherry vinegar
Course: Tapas
Servings
6
servings
Prep time
15 mins
Ingredients
- Flat Leaf Parsley: 2 tbsp chopped flat-leaf parsley
- Extra Virgin Olive Oil: 3 tbsp extra-virgin olive oil
- Red Onion: 1 small red onion, chopped
- Pepper: 5-6 whole roasted peppers from a jar, cut into large pieces
- Egg: 2 eggs, hard-boiled, peeled and quartered
- Tuna: 80g can sustainable tuna in olive oil, drained and flaked
- Black Olive: 8 black olives, pitted and halved
- Sherry Vinegar: 1 tbsp sherry vinegar
Directions
- 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.
