Roasted Pepper Salad with Tuna Belly
Sliced roasted red peppers with bonito belly, spring onion and good oil. Roast in bulk and they last for days.
- Total
- 60 min
- Prep
- 15 min
- Servings
- 4
- Difficulty
- Easy
Free, no sign-up: it goes into your week and your shopping list.
Ingredients
Serves 4
- red bell pepper4
- bonito belly7 oz
- spring onion1
- garlic clove1
- olive oil5 tbsp
- sherry vinegar1 tbsp
- coarse salt1 tsp
Method
- 1
Roast the whole red peppers in the oven at 200 °C (400 °F) for 40-45 minutes, turning halfway.
- 2
Put the peppers in a covered container for 15 minutes so they sweat and peel easily. Peel, remove seeds and cut into strips, keeping the juice.
- 3
Mix the juice with the olive oil, sherry vinegar and minced garlic.
- 4
Place the pepper strips on a platter with the spring onion in fine julienne and the bonito belly on top.
- 5
Drizzle with the dressing and finish with the coarse salt.
Like this recipe?
Add it to your week and your shopping list builds itself: added up, scaled to your household and sorted by store section.
