Spanish-Style Roasted Red Pepper Salad with Grilled Tuna

Ingredients

• 36 kalamata olives, pitted
• 3 medium Yukon Gold potatoes (6 to 8 oz. each)
• ¹/₃ cup fresh lemon juice
• 6 cloves garlic, thinly sliced lengthwise
• 1 lb. fresh tuna
• 1 bunch arugula (about 6 oz.) or fresh spinach
• 5 red bell peppers, roasted, peeled, and seeded; juices reserved
• + 6 more ingredients
• • 3 or 4 large eggs
  • 4 scallions, thinly sliced on the bias
  • 2 ribs celery, sliced
  • Salt and freshly ground black pepper
  • ²/₃ cup extra-virgin olive oil
  • Cayenne

Slice the peppers into thick strips and reserve them in a bowl with any juices. Light a charcoal or gas grill or heat a cast-iron skillet to high. Lightly coat the fresh tuna on all sides with a little of the olive oil, season with salt, pepper, and very ­little cayenne, and grill it over a hot f...

View full recipe at Fine Cooking