This is my adaptation of a recipe from Penelope Casas' book La Cocina De Mama. It's good with any sweet pepper that roasts well. I like to use a mix of red and yellow peppers and some times I add sliced fresh tomatoes to the salad.
6 medium red bell peppers or other thick fleshed sweet peppers, blackened, peeled, and seeded
Coarse sea salt
Freshly ground pepper
3 tablespoons flaked tuna, preferably olive oil packed (I like Ortiz Bonito del Norte in jars)
1 large hard boiled egg, coarsely chopped
2 tablespoons extra virgin olive oil
1 tbsp red wine vinegar or sherry vinegar
12 olives, pitted or not, green or black or a mix
Slice the peppers in long narrow strips. Arrange in a single layer on a platter. Season well with salt and pepper. Sprinkle the tuna and egg over the peppers and drizzle with the oil and vinegar. Taste for salt. Scatter with the olives and let sit for at least 30 minutes at room temperature before serving.
About This Blog
This is, as the title indicates, my kitchen notebook (the header is actually a scanned image of the cover of a notebook that I started using about 25 years ago and the background is a stained page from that book). I am not a professional recipe writer. If you try any recipe here, please keep that in mind, these recipes have not been tested by an independent tester. The "recipes" are often not even really recipes but rather a list of ingredients that I've noted after preparing a dish on the fly that I thought came out well. Perhaps I've also added some instructions, but I rarely keep accurate track of what I've done in terms of time or temperature, I've just noted to the best of my memory (feeble) what I did.
Please feel free to take some inspiration from here, but on the other hand, please give credit where it is due. I also welcome any constructive comments that you might have if you are inspired to try a recipe. Questions are welcome, but keep in mind that I may not remember specifics. The dishes do evolve over time...
Thank you and enjoy!