Roasted Pepper Salad
Ingredients
- 3 pcRed bell pepper (whole)
- 1 pcYellow bell pepper (whole)
- 200 gTuna (in brine or oil, drained)
- 3 pcEgg (fresh)
- 0.5 pcRed onion (thinly sliced)
- 1 pcGarlic (minced)
- 4 tbspExtra virgin olive oil
- 1 tbspRed wine vinegar
- 2 pinchGray sea salt
- 1 pinchBlack pepper ground
Method
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.
- 1
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
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
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
Submerge eggs in boiling water for 9 minutes. Cool immediately in ice water, then peel. The yolk should be set but not grey.
- 5
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keep for 48 hours in the refrigerator in an airtight container. Do not freeze.
