Roasted Pepper Salad with Tuna and Galician Olive Oil

Roasted pepper salad with tuna and Galega olive oil is one of the simplest and tastiest summer dishes in Alentejo cuisine. Peppers roasted over charcoal 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 meal that sums up everything that’s best about Alentejo cuisine: quality ingredients, simple preparation, and deep flavor.

Serves: 4 people
Preparation: 15 minutes
Cooking: 30 minutes
Total time: about 45 minutes

Ingredients for roasted pepper and tuna salad

• 4 large red peppers
• 2 large green peppers
• 2 cans tuna in olive oil (160 g each)
• 3 cloves garlic, sliced
• 1 red onion, thinly sliced into half-moons
• 80 ml of Galega Single-Varietal 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 and tuna salad

1. Roast the peppers. Place the whole peppers on a baking tray and roast 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 the barbecue.
2. Remove the skin. Place the peppers in a sealed plastic bag while still hot for 10 minutes — the steam makes the skin easier to remove. Remove the skin, seeds, and stems. Cut into wide strips.
3. 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 leave to rest for 10 minutes.
4. Add the tuna. Drain the tuna and arrange it over the peppers, breaking it into generous flakes.
5. 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 blacken. This process gives the pepper its sweet, slightly smoky flavor. After removing the skin, don’t rinse the peppers in water — you’ll lose the juices and concentrated flavor that develop during roasting.

Tips for a tastier salad

Prepare the peppers ahead of time and leave them to 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 peppery notes, is the perfect match for roasted peppers.

Wine to pair with roasted pepper salad

We recommend Vidigueira Antão Vaz DOC Wine, served between 10 and 12 °C. Its freshness and citrus notes balance the peppers' sweet intensity and complement the tuna. Alternatively, Nauta White Frizzante Wine is a relaxed, refreshing option.

Preparing ahead and storage

The roasted peppers can be prepared up to 2 days in advance and stored in the fridge, covered with olive oil. Add the tuna and parsley just before serving to keep them fresh. Store leftovers in the fridge 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
• Fibre: 3 g
• Salt: 1.0–1.5 g

The values shown are estimates based on the quantities listed and may vary depending on the ingredients used. This information is provided as a guide.

Frequently asked questions

Can I use preserved peppers instead of roasting fresh ones?

Yes, but the flavour will be less intense. Freshly roasted peppers have a sweet depth that preserved peppers cannot fully replicate. If using preserved peppers, drain them well and pat dry with kitchen paper before seasoning.

What type of tuna is best for this recipe?

Good-quality tuna in olive oil is the best choice. Avoid tuna in water, as it will be drier and less flavourful. Tuna in extra virgin olive oil is ideal.

Can I replace the tuna with another fish?

Yes. Sardines in olive oil or flaked, desalted cod are excellent alternatives that are just as traditional in the Alentejo.

Bring this Alentejo tradition to your table

Prepare this recipe with Herdade do Estacal's Galega Single-Varietal Extra Virgin Olive Oil. Pair it with Vidigueira Antão Vaz DOC Wine.

Discover our Alentejo-style migas with spare ribs and chouriço too.

A traditional recipe from the Alentejo, adapted by Herdade do Estacal for the "À Mesa com o Alentejo" blog, keeping the original methods and ingredients intact.