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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 (EVOO); 15 ml Vinegar; 5 g Parsley; 4 g Salt

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

20 minprep

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

Recipe characteristics

Omnivorous Salad 30 to 60 minutes Spanish

Gluten-free y 8 más Indicative dietary requirements

View full classification 25 etiquetas

Diet

Omnivorous

Necesidades alimentarias

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

Dish type

SaladStarter

Meal

LunchDinner

Preparation

Baking

Aparatos

Oven

Cocina

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.

Recipe characteristics

Dish type

Salad · Starter

Meal

Lunch · Dinner

Total time

30 to 60 minutes

What you need

Ingredients

Red pepper 800 g
Tuna belly preserved, drained 200 g
Purple onion 100 g
Garlic 6 g
Extra virgin olive oil (EVOO) 35 ml
Vinegar 15 ml
Parsley 5 g
Salt 4 g

Shopping list Select and share only what you need

8 ingredients selected

Red pepper 800 g
Tuna belly 200 g
Purple onion 100 g
Garlic 6 g
Extra virgin olive oil (EVOO) 35 ml
Vinegar 15 ml
Parsley 5 g
Salt 4 g

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Selección práctica

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preparacion

Set de 4 Cuencos de Mezcla

WMF · Bol Gourmet

Cuatro tamaños, máxima resistencia y todo el orden que necesitas para cocinar.

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Let’s get cooking

Method

Roast the peppers for 35–40 minutes at 200°C, turning halfway, then rest covered.
Peel, seed and cut into strips; reserve their strained juices.
Add finely sliced onion, 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.

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Ingredients

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Set de 4 Cuencos de Mezcla

Method

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