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Roasted red pepper & tuna salad with Sherry vinegar
BBC GOOD FOOD8Ingredients
15Minutes
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Ingredients
US|METRIC
6 SERVINGS
- 5 1/2 whole peppers (roasted, from a jar, cut into large pieces)
- 80 grams tuna in olive oil (can sustainable, drained and flaked)
- 2 eggs (hard-boiled, peeled and quartered)
- 1 red onion (small, chopped)
- 8 black olives (pitted and halved)
- 1 Tbsp. sherry vinegar
- 3 Tbsp. extra virgin olive oil
- 2 Tbsp. flat leaf parsley (chopped)
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