Roasted red pepper, potato, tuna & egg salad recipe

Inspired by the Andalusian dish patatas aliñadas, this is a wonderfully punchy salad. Try serving it with other tapas such as tortilla, cured meats, cheeses and crusty bread with aïoli.

roasted red pepper, potato, tuna & egg salad
Maja Smend

Serves 2 as a main or 4 as a tapas

2 red peppers
400g new potatoes, halved or quartered if large
2 medium eggs
3 tbsp extra virgin olive oil
2 tsp sherry vinegar
1 tbsp nonpareille capers
1 small shallot, finely diced
1 tsp honey
Small bunch (about 15g) flat-leaf parsley, leaves picked
220g jar tuna fillets in olive oil, drained
2 tbsp toasted pine nuts (optional)

  1. Preheat the grill to high. Halve the peppers lengthways and scoop out the seeds. Place cut-side down on a foil-lined baking tray and grill for 10 minutes or until the skin is blackened. Place the peppers in a large mixing bowl and cover with a lid or a plate then set aside for 10 minutes to steam.
  2. Meanwhile, put the potatoes in a large saucepan. Cover with cold water and a good pinch of salt and set over a high heat. As soon as the water comes to the boil, add the eggs and boil for 8-10 minutes or until the potatoes are tender; then drain.
  3. Lift the peppers from the mixing bowl (leaving any steaming juices in the base) and carefully discard the skins then slice the flesh into strips.
  4. Add the oil, vinegar, capers, shallot and honey to the mixing bowl with the pepper juices. Tip in the hot potatoes and toss together, then leave to cool for 10 minutes.
  5. When you’re ready to serve the salad, toss the sliced peppers and parsley through the potatoes. Pile on to a platter and flake over the tuna. Peel the eggs and cut into wedges then arrange on top, before scattering with the pine nuts, if wished.

TIP Use a jar of roasted red peppers to speed things up.