Roasted red pepper & tuna salad with sherry vinegar

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N/A

Source

Ingredients

5-6 whole roasted peppers from a jar, cut into large pieces

80g can sustainable tuna in olive oil, drained and flaked

2 eggs , hard-boiled, peeled and quartered

1 small red onion , chopped

8 black olives , pitted and halved

1 tbsp sherry vinegar

3 tbsp extra-virgin olive oil

2 tbsp chopped flat-leaf parsley

Method

Arrange the roasted peppers on a plate. Scatter the tuna, eggs, onion and olives on top. Drizzle over the vinegar and oil, then scatter with parsley and seasoning.