Roasted Red Pepper & Tuna Salad With Sherry Vinegar
In this vibrant and flavorful salad, tender roasted peppers serve as the base for a delightful combination of tuna, hard-boiled eggs, red onions, and olives. A drizzle of sherry vinegar and extra-virgin olive oil adds a tangy touch, while fresh parsley brings a pop of color and herbaceous notes. Enjoy this easy and satisfying dish bursting with Mediterranean-inspired flavors!
— Constant Cookbook
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
Instructions
- 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.
Prep Time
PT15M
Yield
Serves 6
Nutrition
- Calories: 129 calories
- Fat Content: 10 grams fat
- Saturated Fat Content: 2 grams saturated fat
- Carbohydrate Content: 3 grams carbohydrates
- Sugar Content: 2 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 7 grams protein
- Sodium Content: 0.85 milligram of sodium
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