Ensalada de Piquillos y Atún (Piquillo Pepper and Tuna Salad)
Why this recipe works
- Ready in minutes: Canned peppers and tuna make this a fast no-cook salad with only slicing, whisking and gentle tossing required.
- Bright but not sharp: Sherry vinegar cuts through the richness of the tuna and olive oil while complementing the sweetness of the peppers.
- Good texture contrast: Soft roasted peppers and flaky tuna are balanced by finely sliced red onion and fresh herbs.
Get the most out of this recipe
Ingredient notes
- Choose good roasted peppers: Piquillo peppers are ideal for their sweet, lightly smoky flavour, but well-drained roasted red peppers also work.
- Drain the tuna well: Removing excess liquid helps the dressing cling to the salad rather than becoming watery.
- Adjust the vinegar to taste: If the peppers are especially sweet, a little extra sherry vinegar can sharpen the final balance.
Make-ahead tips
- Prepare shortly ahead: The salad can be made in advance and refrigerated, then stirred gently before serving.
- Add herbs last: For the freshest colour and flavour, fold through the parsley just before serving.
- Serve chilled or room temperature: Both work well; chilled gives a cleaner, firmer salad, while room temperature brings out the olive oil and pepper flavour.
Serving ideas
- With bread: Serve with crusty bread to catch the pepper juices and sherry vinegar dressing.
- Tapas-style: Spoon onto a small platter rather than a deep bowl so the peppers and tuna stay visible and easy to serve.
- Simple drink pairing: A dry white wine, fino sherry or sparkling water with citrus suits the salad’s savoury, tangy profile.
Common mistakes
- Breaking up the tuna too much: Toss gently so the tuna stays in flakes rather than turning into a paste.
- Serving straight from a very cold fridge: If chilled for longer, let the salad stand briefly before serving so the olive oil loosens and the flavours open up.
- Salting before tasting: Tuna can vary in saltiness, so season after combining the salad and adjust only as needed.
Equipment you'll need
Ingredients
Instructions
- Drain the roasted red peppers and slice them into thin strips. Drain the tuna well. Finely slice the red onion and roughly chop the parsley.
- In a bowl, whisk together the olive oil, sherry vinegar and fine sea salt until slightly emulsified. Add the peppers, tuna and red onion, then toss gently to keep some texture in the tuna.
- Fold through the parsley and taste for seasoning. Serve straight away at room temperature, or chill briefly for a colder salad.
Recipe notes
Serving suggestions
This recipe pairs well with:
Tips
- For a milder onion bite, soak the sliced red onion in cold water for 5 minutes, then drain well before mixing.
- If serving chilled, keep the parsley back and stir it through just before serving to keep it bright and fresh.
Substitutions
- Replace sherry vinegar with red wine vinegar for a slightly fruitier tang.
- Replace fresh parsley with fresh basil for a softer, sweeter herbal note.
Storage
- Refrigerate up to 2 days
- Store in a sealed container in the fridge. Stir before serving; if it looks a little dry, loosen with a small splash of olive oil.
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Recipe overview
- Servings: 2 servings
- Total time: 10min (10min active)
- Difficulty: Easy
- Cuisine: Spanish
-
Allergens:
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