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Roasted red pepper & tuna salad with Sherry vinegar

Contains pork – recipe is for non-Muslims only
Fry some chorizo and lay out slices of Serrano ham and bread to accompany this Spanish tapas selection

  • Prep: 15 mins
  • Serves 6
  • Easy
  • Serves 6
  • Easy
  • Calories 129
  • Carbohydrates 3
  • Saturated Fat 2
  • Sugar 2
  • Protein 7
  • Fat 10
  • Fibre 2
  • Salt 0.85

Nutrition per serving

  • Calories 129
  • Carbohydrates 3
  • Saturated Fat 2
  • Sugar 2
  • Protein 7
  • Fat 10
  • Fibre 2
  • Salt 0.85

Ingredients

  • 5-6 whole roasted peppers from a jar, cut into large pieces
  • 80g can sustainable tuna in olive oil, drained and flaked
  • 2 eggs, hard-boiled, peeled and quartered
  • 1 small red onion, chopped
  • 8 black olives, pitted and halved
  • 1 tbsp sherry vinegar
  • 3 tbsp extra-virgin olive oil
  • 2 tbsp chopped flat-leaf parsley

Tip

Manchego & quince sticks
Cut 200g manchego into chunks, and 150g membrillo or quince paste into similar-size chunks. Skewer with toothpicks and serve.

Sherry spritzers
Add some ice cubes to 6 tumblers. Pour 75ml dry fino Sherry, in each glass and top up with soda water. Add a squeeze of lime and a lime wedge.

Garlic prawns with parsley & lemon
In a large frying pan heat 4 tbsp olive oil and fry 3 chopped garlic cloves with a pinch of red chili flakes. Add 400g large, raw, peeled prawns and cook over high heat for 2-3 mins until pink. At the last minute, squeeze in the juice from half a lemon and sprinkle with chopped flat-leaf parsley. Serve with some crusty bread to mop up the juices.

Method

  1. 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.

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