Spanish cuisine · Salads & Mezze

Tuna Tostada with Roasted Pepper

Toasted country bread with strips of oven-roasted pepper, canned tuna and a generous splash of olive oil.

Ingredients · for 4 servings

• 4 slices country bread
• 3 red bell peppers
• 200 g canned tuna
• 2 cloves garlic
• 5 tbsp olive oil
• 1 tbsp sherry vinegar
• 1 red onion
• 1/2 bunch flat-leaf parsley
• Salt, pepper

Instructions

1. Preheat the oven to 220°C top/bottom heat, rub the peppers with 1 tbsp olive oil and roast on a tray for 30 min until the skin blisters black all over.
2. Place the hot peppers in a bowl, cover and let steam for 15 min, then remove skin and seeds and tear the flesh into finger-wide strips.
3. Toss the pepper strips with one finely chopped clove of garlic, the sherry vinegar, 2 tbsp olive oil, salt and pepper, and let sit for 10 min.
4. Drain the tuna well, flake coarsely with a fork, and slice the red onion into paper-thin rings.
5. Toast the bread slices in the oven or a pan for 2 min per side until crisp, and while still warm rub with the second, halved clove of garlic.
6. Layer the pepper strips first, then tuna and onion rings onto the bread, drizzle with the remaining olive oil, sprinkle with chopped parsley and serve immediately.