- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Serving: 6
Nutrition facts (per portion)
- Calories: 129
- Fat Content: 10g
- Saturated Fat Content: 2g
- Carbohydrate Content: 3g
- Sugar Content: 2g
- Fiber Content: 2g
- Protein Content: 7g
- Sodium Content: 0.85g
Roasted red pepper & tuna salad with sherry vinegar
Ingredients
- pepper - 5-6 whole roasted peppers from a jar, cut into large pieces
- tuna - 80g can sustainable tuna in olive oil, drained and flaked
- egg - 2 eggs, hard-boiled, peeled and quartered
- red-onion - 1 small red onion, chopped
- black-olive - 8 black olives, pitted and halved
- sherry-vinegar - 1 tbsp sherry vinegar
- extra-virgin-olive-oil - 3 tbsp extra-virgin olive oil
- flat-leaf-parsley - 2 tbsp chopped flat-leaf parsley
Instructions
- 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.
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.
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