María's Kitchen (Tuna & Pepper Salad with Grilled Sardines)        </iframe>" data-provider-name="YouTube"               

  

  	
       
      
         
          
             
                  
             
          

          

         
      
       
    

  


    

 
   
     
       
         
            
            
         
       
      
       
         
            
            
         
       
      
       
         
            
            
         
       
     
   
     

 Home RSS       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     

 

   

     
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      Welcome to the Med from my kitchen in Birmingham. I am a born and bred Brummie with Greek Cypriot roots and time spent living in Spain. Mediterranean food is what gets me up everyday. It's my thing, and after extensive travel and experience in kitchens, let me show you what this stunning and diverse sea means to me through recipes, videos and stories.

María's Kitchen (Tuna & Pepper Salad with Grilled Sardines)

tuna

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)

sardines
sardines2

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