Roasted Vegetables with Tuna
roasted vegetables with tuna
Ingredients
- 4 bell peppers
- 1 medium onion
- 1 small green Chile, - jalapeno or Serrano (seeded and minced)
- 3 Tbs of olive oil
- 1 ½ Tbs of fresh lemon juice
- 2 hard cooked eggs, cut into wedges
- 2 and(3 ¼) cans of light tuna packed in oil, drained.
- 6 anchovy fillets, page 40, optional
Instructions
- 1
Preheat oven to 475 F.
- 2
Put the peppers and onion on a baking sheet on the top shelf of the oven for 30 minutes. Add the tomatoes for at least 5 minutes. The vegetables should be soft and very well browned.
- 3
Peel and seed the peppers, then dice them.
- 4
Peel and dice the onion.
- 5
Peel the tomatoes and take out as many seeds as you can and dice the flesh. Save any juice for the salad.
- 6
Put the vegetables in a serving bowl and stir in the Chile.
- 7
Whisk the oil and lemon juice together in a small bowl and add salt and pepper to taste.
- 8
Pour the dressing over the vegetables and toss gently.
- 9
Crumble the tuna on top of the egg salad and arrange the egg slices over the tuna.
- 10
Sprinkle the top anchovies over the salad and serve.
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