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Roasted Pepper Salad with Tuna and Galician Olive Oil
Roasted pepper salad with tuna and Galega olive oil is one of the simplest and most flavorful summer dishes in Alentejo cuisine. Peppers roasted over coals or in the oven develop a sweet intensity that contrasts with the tuna and is enhanced by fruity, elegant Galega extra virgin olive oil.
A starter or light dish that sums up everything best about Alentejo cuisine: quality ingredients, simple preparation, and deep flavor.
Serves: 4 people
Preparation: 15 minutes
Cooking time: 30 minutes
Total time: about 45 minutes
Ingredients for roasted pepper salad with tuna
- 4 large red peppers
- 2 large green peppers
- 2 cans of tuna in olive oil (160 g each)
- 3 garlic cloves, sliced
- 1 red onion, thinly sliced into half-moons
- 80 ml of Galega Monovarietal Extra Virgin Olive Oil - 500 ml
- 2 tablespoons white wine vinegar
- Salt and pepper, as needed
- Chopped fresh parsley, as needed
- Alentejo bread to serve
How to make roasted pepper salad with tuna
- Roast the peppers. Place the whole peppers on a baking tray and put them in a preheated oven at 220 °C for 25 to 30 minutes, turning halfway through, until the skin is charred and blistered. Alternatively, roast them directly over a gas flame or on hot coals.
- Remove the skin. Place the still-hot peppers inside a sealed plastic bag for 10 minutes - the steam makes the skin easier to remove. Remove the skin, seeds, and stems. Cut into wide strips.
- Season. Arrange the pepper strips on a serving platter. Add the red onion and sliced garlic. Drizzle with the olive oil and vinegar. Season with salt and pepper. Mix well and let stand for 10 minutes.
- Add the tuna. Drain the tuna and arrange it over the peppers, breaking it into generous flakes.
- Finish and serve. Sprinkle with chopped fresh parsley. Serve at room temperature or slightly chilled, accompanied by Alentejo bread.
How to roast peppers to perfection
The secret is to let the skin char well - don't be afraid to let it darken. This process gives the pepper its sweet, slightly smoky flavor. After removing the skin, do not rinse the peppers in water - you would lose the juices and concentrated flavor that develop during roasting.
Tips for a more flavorful salad
Prepare the peppers ahead of time and let them marinate in olive oil and vinegar for at least 30 minutes before serving - the flavor intensifies considerably. Galega olive oil, with its fruity and slightly spicy notes, is the perfect pairing for the roasted peppers.
Wine to pair with the roasted pepper salad
We suggest Vidigueira Antão Vaz DOC Wine, served at 10 to 12 °C. Its freshness and citrus notes balance the peppers’ sweet intensity and complement the tuna. Alternatively, Nauta White Frizzante Wine is a relaxed and refreshing option.
Advance preparation and storage
The roasted peppers can be prepared up to 2 days in advance and stored in the refrigerator covered with olive oil. Add the tuna and parsley just before serving to preserve freshness. Store leftovers in the refrigerator for up to 2 days.
Indicative nutritional information
Per serving (1/4 of the recipe):
- Energy: 280 kcal
- Protein: 18 g
- Fat: 18 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Salt: 1.0–1.5 g
The values shown are estimates calculated based on the stated quantities and may vary depending on the ingredients used. This information is provided for guidance only.
Frequently asked questions
Can I use preserved peppers instead of roasting fresh ones?
Yes, but the flavor will be less intense. Fresh roasted peppers have a sweet depth that preserved peppers cannot fully replicate. If using preserved peppers, drain them well and pat them dry with kitchen paper before seasoning.
What type of tuna is best for this recipe?
High-quality tuna in olive oil is the best option. Avoid tuna in water, as it is drier and less flavorful. Tuna in extra virgin olive oil is ideal.
Can I replace the tuna with another fish?
Yes. Sardines in olive oil or shredded, soaked cod are excellent, equally traditional alternatives in Alentejo.
Bring this Alentejo tradition to the table
Prepare this recipe with Herdade do Estacal’s Galega Monovarietal Extra Virgin Olive Oil. Pair it with Vidigueira Antão Vaz DOC Wine.
Discover our Alentejo migas with spare ribs and chouriço too.
Traditional recipe from Alentejo, adapted by Herdade do Estacal for the “À Mesa com o Alentejo” blog, while fully preserving the original methods and ingredients.
