Spanish-Style Roasted Red Pepper Salad with Grilled Tuna

Spanish-Style Roasted Red Pepper Salad with Grilled Tuna
Photo by Martha Holmberg


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

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


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