Roasted Red Bell Peppers and Tuna Belly Salad Recipe

This recipe for tuna belly with roasted peppers salad has been one of the best memories of last summer, even if it is a salad with few ingredients and very easy to prepare. In late July, a Spanish friend visited me in Grenoble. She brought me a lot of Iberian ham (jamón ibérico) and a special package that she got exclusively to enjoy it with me. A box of cockles and canned tuna belly in oil blend. The two of them purchased from a deli store. So during her visit, we ate the cockles with a good glass of vermouth and with the tuna belly we made this delicious salad with roasted red bell peppers.

Roasted Red Bell Peppers and Tuna Belly Salad Recipe

Average Rating: Note: There is a rating embedded within this post, please visit this post to rate it.

Serves: 4 Time: 1 h Difficulty: Easy

Ingredients

• 1 can of tuna belly in oil blend
• 2 large red bell peppers
• 1/2 red onion
• Extra virgin olive oil
• Sherry vinegar
• 1/2 teaspoon ground cumin
• Salt

Directions

1. Preheat the oven to 175°C, heat top and bottom.
2. Wash the peppers under cold water and dry them thoroughly.
3. Brush each with olive oil and place then in a baking dish.
4. Bake the peppers for about 45 minutes at mid-height. Flip them after 30 minutes.
5. Peel and wash the onion. Cut half into strips and marinate with 1 or 2 tablespoons of vinegar. This step softens the flavor of the onion.
6. Once the peppers are baked, place them in a bowl  still hot and cover the bowl with plastic wrap. This step makes easier to remove the skin from the peppers.
7. Remove their skin when they cool down and cut into strips with your hands.
8. Drain and dry the onion strips.
9. In a large flat dish, place a layer of pepper strips, distribute onion, then finally the tuna belly, drained and crumbled.
10. Salt to taste and sprinkle with a pinch of cumin.
11. Add a generous drizzle of extra virgin olive oil.
12. It is done. With warm bread this salad is to die for. Enjoy!

Hints, Tips, and Tricks

• If you have cumin seeds, you can grind a half teaspoon with a clean coffee grinder. Freshly ground spices taste better.
• You can also add some tomatoes. However, I prefer only with red peppers.
• Onion maceration is optional. If you like it raw, feel free to skip this step.
• For the dressing I normally do not use vinegar, but if you like it, feel free to add 1 or 2 tablespoons.

 

Categories: easy recipe ensaladas pescado recipe

Tags: atún ensaladas pimiento rojo ventresca