Roasted red pepper & tuna salad with sherry vinegar
- Preparation and cooking time
- Prep:
- Easy
- Serves 6
Skip to ingredients
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
Method
- STEP 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.