Tuna Salad with Roasted Piquillo Peppers

This simple salad is made special by the addition of smoked piquillo peppers and Spanish capers.

Makes 2-3 servings.

Prep Time: 20 min.

Cook Time: 0 min.

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Ingredients:

2 cans of tuna, atún claro in olive oil
1/4 cup of mayonnaise
1/2 tsp bittersweet smoked paprika (Pimentón de la Vera)
Extra virgin olive oil
Sherry vinegar
1 head of green lettuce, torn into small pieces
8 piquillo peppers
2 tbsp capers
2 tbsp chopped parsley
Salt and pepper

Preparation:

Gently mix the tuna and capers in a bowl to preserve the tuna's flakiness. Arrange the lettuce on each plate and place a few piquillo pimentos in the center. Place a large spoonful of the tuna salad on the pimentos.

Drizzle the salad with oil and vinegar. Sprinkle some pimentón (smoked paprika) on top. Garnish with parsley.

Serve with fresh bread.

Recipe courtesy of Spain GourmeTour magazine.

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THIS RECIPE FEATURES:

'Bonito del Norte' Tuna in Olive Oil - 6.34oz

Line-caught Bonito del Norte in olive oil
Silky smooth and flavorful
Dolphin-safe, line-caught

All Natural
$16.90 SE-03

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