Tuna Salad with Roasted Piquillo Peppers
Ensalada de Atún con Pimientos Asados
This simple salad is made special by the addition of smoked piquillo peppers and Spanish capers.
Prep Time: 20 min.[PT20M]
Cook Time: 0 min.[PT0M]
2 cans of tuna, bonito or atún claro in olive oil
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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