Spanish Grilled Pepper and Tuna Salad Recipe
This salad with grilled peppers, tuna, and egg is a light dish that in Spain often appears in summer as a cool lunch or dinner. It combines the sweetness of roasted peppers with the bold flavor of fish and olive oil. It’s a bit like an Italian roasted pepper salad, but the addition of egg and tuna makes it more filling.
This salad showcases the simplicity of Spanish home cooking: just a few ingredients, but each prepared with care. The sweetness and smokiness of roasted peppers, combined with rich tuna, creamy egg, and a bright olive oil–vinegar dressing, create a dish that’s both light and satisfying. It works equally well as a starter, a tapas-style snack, or a full meal with good bread.
Chef's tips
Roast more peppers than you need and keep the extra in olive oil in the fridge – they’re perfect for quick salads and sandwiches. Don’t rush the roasting: well-charred skin means deeper flavor and easier peeling. Use the best tuna in olive oil you can find, as its taste really defines the dish. If the salad will sit for longer, add the eggs just before serving so they stay attractive and don’t absorb too much dressing.
How to serve
Serve in a shallow dish so the colorful layers of pepper, tuna, and egg are visible. Offer extra bread on the side for dipping into the flavorful juices. For a Spanish-style spread, serve alongside olives, manchego cheese, and a simple green salad. It’s also great as a topping for toasted bread for a more substantial tapa.
Ingredients
- red bell pepper large, fleshy - 4 pieces
- tuna in olive oil drained of excess oil - 200 g
- egg hard-boiled - 3 pieces
- red onion cut into thin slices - 0.5 pieces
- olive oil preferably extra virgin - 4 tablespoons
- wine vinegar white or red - 1.5 tablespoons
- garlic finely chopped or pressed - 1 clove
- sea salt to taste
- black pepper freshly ground, to taste
- parsley fresh, chopped - 2 tablespoons
Preparation
- Preheat the oven to 220°C with the grill or top heating element on. Wash and dry the peppers, then place them whole on a baking tray lined with baking paper.
- Roast the peppers for 20–25 minutes, turning them every few minutes with tongs, until the skin is well darkened, slightly charred in spots, and the peppers have softened.
- Transfer the hot peppers to a large bowl and cover with a plate or plastic wrap for about 10 minutes – the steam will help the skins peel off more easily.
- Once cooled slightly, peel the peppers, remove the cores and stems. Cut the flesh into strips about 1 cm wide.
- Peel the hard-boiled eggs and cut them into quarters or thick slices.
- In a small bowl, mix the olive oil, vinegar, garlic, a pinch of salt, and pepper. Taste and adjust with more vinegar or salt if needed.
- Place the pepper strips in a large bowl, add the onion cut into thin slices, and gently toss with the prepared dressing.
- Add the drained tuna, breaking it into larger chunks with a fork, but without mashing it completely. Gently mix so the fish pieces don’t fall apart.
- Arrange the egg pieces on top, sprinkle with chopped parsley, and drizzle lightly with extra olive oil if you like.
- Chill the salad in the fridge for at least 15 minutes to let the flavors meld. Serve slightly chilled or at room temperature.
Storage
Sałatkę przechowuj w szczelnym pojemniku w lodówce. Przed podaniem wyjmij ją na 10–15 minut, aby nie była lodowata, i delikatnie zamieszaj.
