Roasted red pepper & tuna salad with Sherry vinegar
Fry some chorizo and lay out slices of Serrano ham and bread to accompany this Spanish tapas selection
- Prep: 15 mins
- Serves 6
- Easy
Ingredients
- 5-6 whole roasted peppers from a jar, cut into large pieces
- 80g can sustainable tuna in olive oil, drained and flaked
- 2 eggs, hard-boiled, peeled and quartered
- 1 small red onion, chopped
- 8 black olives, pitted and halved
- 1 tbsp sherry vinegar
- 3 tbsp extra-virgin olive oil
- 2 tbsp chopped flat-leaf parsley
Manchego & quince sticks
Cut 200g manchego into chunks, and
150g membrillo or quince paste into
similar-size chunks. Skewer with
toothpicks and serve.
Sherry spritzers
Add some ice cubes to 6 tumblers. Pour
75ml dry fino Sherry, in each glass and
top up with soda water. Add a squeeze
of lime and a lime wedge.
Garlic prawns with parsley & lemon
In a large frying pan heat 4 tbsp olive oil
and fry 3 chopped garlic cloves with a
pinch of red chili flakes. Add 400g large,
raw, peeled prawns and cook over high
heat for 2-3 mins until pink. At the last
minute, squeeze in the juice from half
a lemon and sprinkle with chopped
flat-leaf parsley. Serve with some
crusty bread to mop up the juices.
Method
-
Arrange the roasted peppers on a plate.
Scatter the tuna, eggs, onion and olives
on top. Drizzle over the vinegar and oil,
then scatter with parsley and seasoning.
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