Ensalada de Pimientos

Tender, oily strips of roasted peppers paired with meaty tuna and hard-boiled eggs. The aroma of charred peppers mingles with sharp fresh garlic and tangy vinegar.

• Prep time: 20 min
• Cook time: 40 min
• Difficulty: Easy
• Calories: 323
• Protein: 19 g
• Carbs: 11 g
• Fat: 22 g

Ingredients

• 3 piece Red bell pepper ( whole )
• 1 piece Yellow bell pepper ( whole )
• 200 g Tuna ( in brine or oil, drained )
• 3 piece Egg ( fresh )
• 0.5 piece Red onion ( thinly sliced )
• 1 piece Garlic ( minced )
• 4 tbsp Extra virgin olive oil
• 1 tbsp Red wine vinegar
• 2 pinch Gray sea salt
• 1 pinch Black pepper ground

Instructions

1. Roast the peppers

   Preheat oven to 220°C. Place whole peppers on a tray. Roast until the skin blisters and chars in spots. The flesh should feel soft when pressed.

2. Peel and seed

   Remove peppers and place in a covered container for 10 minutes; the steam will loosen the skin. Remove skin, seeds, and white membranes. Do not rinse; keep the roasting juices.

3. Cut the vegetables

   Tear the peppers into regular strips by hand or knife. Slice the red onion very thinly and mince the garlic. The pepper strips should be very pliable.

4. Boil the eggs

   Submerge eggs in boiling water for 9 minutes. Cool immediately in ice water, then peel. The yolk should be set but not grey.

5. Season and plate

   Mix peppers, onion, garlic, olive oil, and vinegar. Add drained tuna in large chunks and quartered eggs. The oil should coat every ingredient for a perfect sheen.

Chef's tips

• Never rinse the peppers under water to peel them; you'll lose all the smoky flavor and the precious juices.
• Let the salad rest for 1 hour in the fridge before serving; the flavors need to meld together.

Storage

Keep for 48 hours in the refrigerator in an airtight container. Do not freeze.