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Pipirrana Salad

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3 red peppers
2 onions, peeled and finely chopped
3 tomatoes, skinned, seeded and finely chopped
5 tbsp olive oil
2 tbsp white wine vinegar
1 garlic clove, finely chopped
200 g/ 7 oz canned tuna
2 hard-boiled eggs, shelled and finely chopped


Serves: 4


Grill or roast the peppers at 200°C/400°F, gas mark 6 until the skins are black and blistered. Allow to cool so that you can handle them, then peel, seed and cut them into strips.

Mix together the peppers, onions and tomatoes in an earthenware bowl. Add the oil, vinegar, salt and garlic.

Add the tuna and chopped egg, mix well and chill in the refrigerator before serving.

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