Marinated Pepper and Tuna Pintxos
The Spanish do Happy Hour like no one else. This is one of our favorite summer salads to pair with a glass of wine at the end of a hot, humid day.
Ingredients
2 red bell peppers
2 scallions, sliced thinly
1 clove garlic, minced
1/4 cup sherry vinegar
2 tbsp maple syrup
1 8 oz tin high quality tuna, we like Siesta or Ortiz brands
5 sprigs parsley, roughly chopped
2 tbsp capers, roughly chopped
5 celery stalks and leaves, sliced thinly
1/4-1/2 cup olive oil
Method
- Char the peppers under the broiler or on a hot grill until the skins are blackened
- Transfer to a medium bowl and cover with plastic wrap or a lid until the peppers are cool enough to handle
- Slip the flesh of the peppers out of the skins and discard the skins and seeds but reserving the juice in the bottom of the bowl
- Cut the peppers into wide strips and transfer back to the bowl
- While the peppers cool, dress the scallions and garlic with the sherry vinegar and maple syrup with a hefty pinch of salt and let sit for 10 minutes
- Combine everything with the peppers and toss to combine without bashing up the tuna too much
- Taste and adjust seasoning as desired
- Serve with baguette or ciabatta and your favorite summer drink
