Warm Salad of White Tuna with Roasted Piquillo Peppers
Ensalada Templada de Bonito con Pimientos del Piquillo

Back to our Spanish Recipes A warm salad of white tuna and piquillo peppers makes for a delightful light lunch or, accompanied by a tortilla, bread and wine, a satisfying dinner.  Gentle heating of the peppers in olive oil and garlic really accentuates the smoky flavour.  A dash of red wine vinegar stirred in the pan with the residual olive oil and your dressing is ready to pour over the assembled salad.

Difficulty	Cooking Time	Servings
	10min.	4 Salad

Ingredients

• Lamb’s leaf lettuce, washed and drained
• 1- 2 cloves garlic, pealed and roughly chopped.
• 1 jar La Buena Vida Piquillo Peppers, drained and liquid set aside.
• 1 jar Bonito del Norte tuna in olive oil, drained.
• 1 tablespoonful good quality olive oil.
• (Alternatively, you could use the tuna, pepper and oil from the La Buena Vida tapas kit)
• 2 tablespoons good quality red wine vinegar.
• Coarse sea salt and black pepper.

Instructions

1. Heat the olive oil in a non-stick pan over a gentle heat.
2. Add the garlic and the drained Piquillo Pepers and heat through for 3- 4 minutes.  The peppers may take on some colour.
3. Gently turn the peppers, return half the reserved Piquillo liquid to the pan and heat gently for another 3- 4 minutes.
4. Remove the pan from the heat and put to one side.
5. In a salad bowl, arrange the lamb’s leaf.
6. Flake the tuna over the lettuce and place the warmed piquillo peppers on top.
7. Remove the garlic from the oil in the pan and discard the garlic.
8. Gently swirl the red wine vinegar into the pan and pour over the salad.
9. A twist of pepper and a dusting of coarse salt over and you are done.