White tuna recipe

• 200 g (7.1oz) Tinned white tuna bonito in olive oil, drained
• 3 Whole red peppers - medium to large in size
• 3 Large onions, sliced
• 1 Tin (250g) of roasted piquillo peppers, drained and cut into strips
• 0.5 Bag of rocket leaves
• 1 Packet of flat leaf parsley, finely chopped
• 200 ml (7fl oz) Vegetable oil
• 200 ml (7fl oz) Olive Oil
• 30 ml (1.1fl oz) Sherry vinegar
• 1 Pinch of salt to season

1. Coat the red peppers with olive oil and season with salt.
2. Place them in a roasting pan and roast in the oven at 180C for 25 minutes or until brown on the outside.
3. Cover the tray with tin foil and allow the peppers to cool.
4. When the peppers are cool enough to handle, peel them and remove the seeds.
5. Cut the peppers into thin strips and set aside.
6. Heat the vegetable oil in a pan, then add the onions.
7. Cook over a medium heat, stirring regularly until the onions are lightly browned.
8. Reduce heat and cook until onions are a deep brown.
9. Drain the excess oil from the onions and allow to cool to room temperature.
10. In a large bowl, place the drained bonito with the chopped piquillo peppers and mix with a spoon.
11. Add the cooled onion and the peppers.
12. Mix carefully until you get an even distribution of all the ingredients.
13. Keeping some aside for the table, add the olive oil and sherry vinegar.
14. Season with salt
15. Add the chopped parsley.
16. Then carefully mix again until the olive oil, vinegar, salt and parsley are through the salad.
17. Keep the mixture in the fridge for a minimum of 12 hours to allow the flavours to combine.
18. To serve: Place the tuna mixture into 6 bowls top with rocket leaves and a little of the remaining sherry vinaigrette.

olive oil, red peppers, onions, piquillo peppers, rocket, flat leaf parsley, vegetable oil, olive oil, sherry vinegar, salt

Taken from www.lovefood.com/guide/recipes/11624/nacho-manzanos-white-tuna (may not work)