Enjoy this vibrant Andalusian Style Tuna and Red Pepper Salad as a refreshing side dish, perfectly complementing any meal or as an accompaniment to Andalusian fried fish.
Andalusian Style Tuna and Red Pepper Salad
Enjoy this vibrant Andalusian Style Tuna and Red Pepper Salad as a refreshing side dish, perfectly complementing any meal or as an accompaniment to Andalusian fried fish.
Equipment
- oven
- roasting pan
- deep bowl
- medium bowl
- Small bowl
Ingredients
- 6 medium to large red bell peppers
- 7 ounces canned or jarred white or light meat tuna drained and separated into small chunks
- ½ pound medium ripe but firm tomatoes thinly sliced, each slice cut in half
- 12 mild pitted green olives preferably Spanish, such as Cerignola
- 2 tablespoons finely chopped fresh flat-leaf parsley
- 6 tablespoons fruity extra-virgin olive oil
- 1 tablespoon wine vinegar such as mild white
- ½ teaspoon sugar
- Kosher or sea salt
Instructions
- Preheat the oven to 550°F (or the highest setting).
- Place the peppers in a roasting pan and bake, turning once, for 30 to 40 minutes or until charred.
- Transfer the roasted peppers to a deep bowl, cover tightly with foil, and let sit for 15 minutes.
- Peel, core, and seed the peppers, reserving the juices in a medium bowl.
- Cut the roasted peppers into ¾-inch strips and place them in the bowl with the pepper juices.
- Add the drained tuna, sliced tomatoes, olives, and chopped parsley, then fold to combine.
- In a small bowl, whisk together the olive oil, wine vinegar, sugar, and salt.
- Gently fold this dressing into the salad.
- Refrigerate the salad overnight to allow the flavors to meld.
- Serve cold or at room temperature.
Notes & Wine Advice
Wine Advice:
Pair with a light-bodied Spanish white wine like Albariño for a delightful accompaniment.Nutrition values
Calories: 220 kcal | Carbohydrates: 10 g | Protein: 15 g | Fat: 15 g | Sugar: 5 g