Grilled Peppers with Tuna and Egg

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.