Roasted red pepper & tuna salad with sherry vinegar

Contains pork – recipe is for non-Muslims only

Ideal as part of a tapas spread, serve this punchy salad, ready in just 15 minutes, alongside fried chorizo, Serrano and bread for easy weekend entertaining

  • Prep:15 mins
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 129
  • fat 10g
  • saturates 2g
  • carbs 3g
  • sugars 2g
  • fibre 2g
  • protein 7g
  • salt 0.85g


  • 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


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.


  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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