Peppers and tuna salad
Instructions
Wilt the peppers in the oven at 130 degrees for 45 minutes.
Peel, remove seeds and filaments and cut into diamonds.
Put them in a bowl rubbed with 1 clove of garlic along with ventresca di tonno and 1 clove of garlic into small pieces.
Season with salt and drizzle with oil.
Finish with plenty of chopped parsley and let stand for 30 minutes.
Ingredients and dosing for 4 persons
- 2 thick red peppers
- 2 thick yellow peppers
- 300 g of ventresca di tonno
- Olive oil extra virgin
- 2 cloves of garlic
- Abundant of chopped parsley
- Sea salt