María's Kitchen (Tuna & Pepper Salad with Grilled Sardines)
Tuna salad with María’s Peppers
Like the Arroz con Tomate dish I prepared with Magi, this refreshing salad used tinned tuna. I hate to say it but tinned tuna is just not the same over here. Many Spaniards will buy canned Bonito tuna which is more meaty (and delicious) than the kind we get over here. You can quite easily find canned Bonito from most Mediterranean delis, but as a substitute I would suggest canned sardines. Alternatively, if you can get your hands on some lush organic peppers then I don’t think fish is even needed. Let the fresh veg speak for themselves.
Preparation
Roasting Time - 1hr 30mins
Prep Time - 20mins
Ingredients
Rough guide
Green & Red Peppers - 3 in total
Onion - 1
Bonito Tuna - 1 can
Sea Salt
Sherry Vinegar - 2 tbsp
Extra Virgin Olive Oil
Method
Peppers - roast whole for approx. 1hr 30mins at 180°C until charred and very soft. Once cool, halve, core, deseed and dry the peppers before slicing them in to long, thin strips. Add to the serving bowl
Onion - finely slice and add to the bowl
Tuna - Remove from the can and delicately slice into small chunks (removing any bones if using sardines)
Dress with the sea salt, sherry vinegar and a LIGHT coating of extra virgin olive oil (unlike myself). Give it a good but gentle mix and serve (or chill in the fridge and dress later)
If you can get your hands on some fresh sardines, grill them as a side dish. Drizzle them with a little olive oil and salt and cook on a burning hot barbecue or griddle pan until crispy. To check that the sardines are cooked, pinch the thickest part of the fish where the flesh should fall off the bone easily. Before serving squeeze over some lemon juice and fresh parsley
