A warm salad full of flavour and contrasts, perfect to enjoy at any time of the year. The combination of tuna with piquillo peppers, tomato and hard-boiled egg makes for a simple, quick and delicious dish.
Ingredients (for 4 persons):
- 2 cans of tuna in olive oil (drained)
- 1 jar of piquillo peppers (approx. 150-200 g)
- 1 can of whole peeled tomatoes (approx. 400 g)
- 3 boiled eggs
- A handful of pitted black olives (optional)
- Extra virgin olive oil
- Salt to taste
Elaboration:
- Boil the eggs for 10 minutes, cool, peel and cut into quarters.
- Open the can of peeled tomatoes, drain slightly and chop the tomatoes.
- Cut the piquillo peppers into strips.
- In a bowl, mix the tomatoes, peppers, shredded tuna and olives if using.
- Add the boiled eggs.
- Dress with extra virgin olive oil and a pinch of salt. Mix carefully so as not to break up the ingredients.
Suggestions for presentation:
- It can be served warm or cold, depending on the season.
- Accompanies with bread toasted or colines.
- Serve with a glass of fresh white wine.
Additional advice:
- You can replace the canned tomatoes with peeled and chopped natural ripe tomatoes.
- For a tastier version, roast the peppers and tomatoes at home.
- If you prefer a stronger touch, add a finely chopped clove of garlic.
Preparation time:
- Preparation: 15 minutes
- Cooking time: 10 minutes
- Total time: 25 minutes
Nutritional information (approximate per serving):
- Calories: 280 kcal
- Protein: 18 g
- Fats: 20 g
- Carbohydrates: 6 g
- Sugars: 4 g
Make this tuna and piquillo pepper salad for a simple and flavourful meal - don't forget to give this recipe a star rating! ☆☆☆☆☆
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