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Roast red pepper salad with tuna belly

Name: Roast red pepper salad with tuna belly
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 servings
Cuisine: Spanish, Mediterranean, Home-style
Ingredients: 800 g Red pepper; 200 g Tuna belly (preserved, drained); 100 g Purple onion; 6 g Garlic; 35 ml Extra virgin olive oil; 15 ml Vinegar; 5 g Parsley; 4 g Salt

Total time1 h Preparation and possible waiting 20 min · Cooking 40 min

Preparation and possible waiting: 20 min · Cooking: 40 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Servings4

Allergens

Fish: Ingredient to check: Tuna belly. Sulphites: check label: Ingredient to check: Vinegar. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact.

Rating Not yet rated

Roast red peppers with tuna belly, onion and a simple dressing.

Jump to steps

20 minpreparation and possible waiting

40 mincooking

4servings

1.083 kcalwhole recipe

271 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 1 h Preparation and possible waiting 20 min · Cooking 40 min

Preparation and possible waiting: 20 min · Cooking: 40 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Recipe characteristics

Omnivorous Salad 30 to 60 minutes Spanish

Allergens

View full classification 26 tags

Diet

Omnivorous

Dietary requirements

Gluten-freeLactose-freeEgg-freeNut-freePeanut-freeSoy-freeShellfish-freeSesame-freeNo added sugar

Dish type

SaladStarter

Meal

LunchDinner

Preparation

Baking

Appliances

OvenKitchen knife

Cuisine

SpanishMediterraneanHome-style

Season

Summer

Occasion

For guests

Nutrition

High in proteinHigh in vitamin CSource of omega-3

Total time

30 to 60 minutes

Allergen information is indicative. Always check each product label and possible cross-contamination.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.

Recipe characteristics

Dish type

Salad · Starter

Meal

Lunch · Dinner

Total time

30 to 60 minutes

What you need

Ingredients

Tick the ingredients you need to buy.

Red pepper 800 g
Tuna belly preserved, drained 200 g
Purple onion 100 g
Garlic 6 g
Extra virgin olive oil 35 ml
Vinegar 15 ml
Parsley 5 g
Salt Approx. ⅔ level tsp of fine salt 4 g

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Let’s get cooking

Method

Roast the peppers for 35–40 minutes at 200°C, turning halfway, then rest covered for about 10 minutes.
Peel, seed and cut into strips; reserve their strained juices.
Add finely sliced onion, grated garlic, tuna belly and a dressing of oil, vinegar, salt and two tablespoons of pepper juice.
Finish with parsley so the fresh aroma is not lost.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.