Piquillo pepper salad with tuna It is a starter or a dish for a dinner, or to accompany a dish, they are simple and light. A plate full of flavors that combine very well with each other. They are ideal for summer dinners and we have guests.
I love salads and in summer they go very well, you don't need to complicate it, apart from the fact that they are very appetizing, they are quick to make, they can be made with fresh ingredients that do not need to be cooked and in a very short time we have it. They can be made very varied.
They are always a delight, very fresh and they are even worth us as a single dish.
This time the piquillo pepper salad with tuna I've made it with roasted peppers that they sell in boats, but they can be made with red peppers and roasted at home.
- 1 pot of piquillo peppers
- 1 piece of lettuce
- 1 spring onion
- 1 can of tuna in oil
- 2-3 garlic cloves
- black olives
- Vinegar
- Olive oil
- Sal Island
- To make the piquillo pepper salad with tuna, we first remove the peppers from the pot and store the water in it.
- We cut the rolled garlic.
- We put a frying pan with a jet of olive oil over medium heat, we add the rolled garlic, we let the oil take on the garlic flavor.
- Before they brown, add the piquillo peppers and a few tablespoons of their water, let it cook for about 5 minutes. If they dry, you can add more water from the peppers.
- We wash the lettuce, cut.
- We peel the spring onion.
- When the peppers are there, we put them in a source whole or in strips, we put the cut lettuce on top of the peppers, the onion cut into rings or strips.
- We put the tuna on top, the olives.
- Season with a splash of oil, salt and vinegar.
- We serve !!!