Lamb’s lettuce, roasted red pepper, olive and tuna salad

Lamb’s lettuce, roasted red pepper, olive and tuna salad

Ensalada de canonigos, pimientos y atun

By
From
Spanish Made Simple
Serves
6

We love tinned foods in Spain, not just because of the flavour but because they are so convenient when you have no time; you will find all sorts of things in tins or jars in the supermarkets. This recipe could be called ‘open the tin salad’– so easy, filling and great tasting.

Ingredients

Quantity Ingredient
2 red peppers
or 1 x 250g jar roasted red peppers
4 eggs
4 handfuls lamb’s lettuce
1 x 200g tin/jar green manzanilla olives, or other spanish variety, drained
2 tablespoons sherry vinegar
1 x 170g tin tuna in olive oil, Spanish if possible,Shredded, reserving the oil
A pinch sea salt

Method

  1. Preheat the oven to 180°C and roast the peppers for 20 minutes, if using fresh peppers. Remove from the oven, cover with a cloth or lid and leave for 30 minutes. Peel the softened peppers over a salad bowl to capture all the juices and discard the skins. Alternatively, use ready roasted peppers.
  2. Put the eggs in a pan of cold water and bring to the boil, cooking for about 5 minutes in total. Cool them down by running them under cold water and then peel and cut into halves. They should be firm but not overcooked – there is a fine line we should never cross.
  3. Mix together all the ingredients in the salad bowl, season with the salt and use the olive oil from the tuna as a dressing.
Tags:
Spanish
simple
weekday
tapas
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