Recipes Salad and vegetable Tapas and appetizer recipes

Pepper and tuna salad (salad + sandwich)

Pepper and tuna salad (salad + sandwich)


  • Easy
  • 60 minutes
  • For 4 people
  • 1.1 € / person

Salad … how curious isn’t it? A simple and original pepper and tuna salad, but in the form of a sandwich. I love salads although I am not a fan of lettuce (in general), I either mix it with many things, or avoid it as in this case. Also, from time to time I like to make “Ensaladillos” – salad sandwiches that I enjoy as a main course with something to snack on.

Preparation of the salad

  1. To prepare this salad the first thing we have to do is roast the peppers, although you can buy them already roasted it is very easy to do. You need red and / or streaky roasting peppers (half red, half green), and you can make them in the oven or in a pan.
  2. We clean the whole peppers very well, smear them with extra virgin olive oil and add a little coarse salt. If we are going to roast them in the oven, we put them on a tray and put them in the preheated oven at 200ºC, lowering the temperature to 180ºC.
  1. Depending on the thickness and quality of the peppers, they will take more or less to be ready, but around 45 minutes -1 hour.
  2. If you are going to make them in a pan you have to preheat them very well and watch the peppers turning them often, my grandmother is a great specialist in this. Once you take the peppers out of the oven or the frying pan, you must cover them with aluminum foil to make the peppers sweat, so that once they cool down, they are easier to peel. Peel and peel the peppers, cut them into strips and keep them together with the cooking juice. You can keep these peppers for several days in the fridge and give them different uses.
  3. Preparing the salad is very easy and fast, you just have to cut the bun in half and cover it with the peppers, you do not have to drain them a lot because we want the juice to soak the bread a little.
  4. Then we put the drained and crumbled tuna on top, and some thin slices of cheese. Put some grains of coarse salt or flaked salt and a trickle of extra virgin olive oil.

It only remains to enjoy this summer salad and as you can see in the colorful photo. Enter through the eyes. To eat!

I encourage you to visit more recipes for  delicious tapas, snacks and pinchos for an unforgettable evening with yours. Perfect for a light dinner, a party or, yes, a delicious way to share food with friends and the people you love.


  • How to peel the roasted peppers: To peel them easily, we must place them in a plastic bag or wrap them in newspaper for about 10 minutes. Then we can remove their skin with our hands without difficulty, and sometimes we can even find the surprise that their skin is already practically separated from the pulp of the pepper. So you can even store it in a pot with olive oil and its own juice or directly freeze them. It can be done with red, green, Italian peppers … I hope you like the council.

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