I always remember that when I was little and I had this salad at home I loved it, but I never ate the peppers, although I liked the flavor they gave the salad. Now I cannot conceive of this salad without them and of course I eat them. And you know what I enjoyed the most??? Dip a bit of bread in the broth at the end once the salad is finished, with that dressing and that little bit of egg, leftover tuna…hmm I loved it and I still love it.
INGREDIENTS
- 3 roasted red peppers
- 3 tomatoes
- ½ onion
- 2 cans of tuna (180g)
- 3 hard boiled eggs
- 50-75g corn
- 1 carrot
- 20-25 olives
DIRECTIONS
- The peppers are roasted in the oven (200ºC for 45 or 60 minutes), with a little olive oil and salt.
- They are removed from the oven, covered with a kitchen cloth so that they cool down and can be peeled better. (10 to 15 minutes)
- Meanwhile in a small pot we will cook 3 eggs.
- Now in a bowl we will put the peeled pepper and the sauce that was left on the oven tray with the oil and the broth released from the peppers.
- We add the tomatoes, the onion and the carrot (all cut to the desired size), we also add the tuna, the corn, the olives and the peeled and cut hard-boiled eggs.
- For the dressing I use a little oil (depending on the amount of oil previously added from the peppers and even the canned tuna in olive oil), salt and Modena vinegar to taste.
- Stir and enjoy this wonder.
Red pepper roasted salad – Que Bien Sabe by Marina
Course: SaladsCuisine: Other world cuisineDifficulty: EasyTotal time
1
hour30
minutesQue Bien Sabe por Marina
Blog: https://www.quebiensabe.com/red-pepper-roasted-salad/
Instagram: https://www.instagram.com/que.bien.sabe.marina/
Ingredients
3 roasted red peppers
3 tomatoes
½ onion
2 cans of tuna (180g)
3 hard boiled eggs
50-75g corn
1 carrot
20-25 olives
Directions
- The peppers are roasted in the oven (200ºC for 45 or 60 minutes), with a little olive oil and salt.
- They are removed from the oven, covered with a kitchen cloth so that they cool down and can be peeled better. (10 to 15 minutes)
- Meanwhile in a small pot we will cook 3 eggs.
- Now in a bowl we will put the peeled pepper and the sauce that was left on the oven tray with the oil and the broth released from the peppers.
- We add the tomatoes, the onion and the carrot (all cut to the desired size), we also add the tuna, the corn, the olives and the peeled and cut hard-boiled eggs.
- For the dressing I use a little oil (depending on the amount of oil previously added from the peppers and even the canned tuna in olive oil), salt and Modena vinegar to taste.
- Stir and enjoy this wonder.
