Roasted Bell Pepper Salad with Tuna and Galega Olive Oil

The roasted pepper salad with tuna and Galega olive oil is one of the simplest and most delicious summer dishes in Alentejo cuisine. Peppers roasted over coals or in the oven acquire a sweet intensity that contrasts with the tuna and is enhanced by the fruity and elegant Galega extra virgin olive oil.

A light starter or main course that summarises everything that is best about Alentejo cuisine: quality ingredients, simple preparation, and deep flavour.

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

Ingredients for roasted pepper and tuna salad

• 4 large red peppers
• 2 large green peppers
• 2 cans of tuna in olive oil (160 g each)
• 3 cloves of sliced garlic
• 1 red onion, thinly sliced into half-moons
• 80 ml of Galega Monovarietal Extra Virgin Olive Oil — 500 ml
• 2 tablespoons white wine vinegar
• Salt and pepper to taste
• Fresh chopped parsley to taste
• Alentejo bread to serve with

How to make roasted pepper and tuna salad

1. Roast the peppers. Place the whole peppers on a baking tray and bake in a preheated oven at 220 °C for 25 to 30 minutes, turning halfway, until the skin is burnt and blistered. Alternatively, roast them directly over a stove flame or coals.
2. Peel the peppers. Place the still-hot peppers inside a sealed plastic bag for 10 minutes — the steam makes it easier to remove the skin. Remove the skin, seeds, and stems. Cut into wide strips.
3. Season. Arrange the pepper strips on a platter. Add the red onion and sliced garlic. Drizzle with olive oil and vinegar. Season with salt and pepper. Mix well and let rest for 10 minutes.
4. Add the tuna. Drain the tuna and place it on top of the peppers, breaking it into generous flakes.
5. Finish and serve. Sprinkle with fresh chopped parsley. Serve at room temperature or slightly chilled, accompanied by Alentejo bread.

How to perfectly roast peppers

The secret is to let the skin burn well — don't be afraid to let it blacken. This process gives the pepper its sweet and slightly smoky flavour. After removing the skin, do not wash the peppers under water — you would lose the juices and concentrated flavour that form during roasting.

Tips for a tastier salad

Prepare the peppers in advance and let them marinate in olive oil and vinegar for at least 30 minutes before serving — the flavour intensifies greatly. Galega olive oil, with its fruity and slightly spicy notes, is the ideal pairing for roasted peppers.

Wine pairing for roasted pepper salad

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

Advance preparation and storage

Roasted peppers can be prepared up to 2 days in advance and stored in the refrigerator covered with olive oil. Add the tuna and parsley only at the time of serving to maintain freshness. Store leftovers in the refrigerator 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 presented are estimates calculated based on the indicated quantities and may vary according to the ingredients used. This information is provided for guidance only.

Frequently asked questions

Can I use canned peppers instead of roasting fresh ones?

Yes, but the flavour will be less intense. Fresh roasted peppers have a sweet depth that canned ones cannot fully replicate. If using canned, drain well and pat dry with paper towels before seasoning.

What type of tuna is best for this recipe?

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

Can I substitute tuna for another fish?

Yes. Sardines in olive oil or shredded and rehydrated cod are excellent alternatives, also traditional in Alentejo.

Bring this Alentejo tradition to your table

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

Also discover our Alentejo migas with spare ribs and chorizo.

Traditional Alentejo recipe, adapted by Herdade do Estacal for the "À Mesa com o Alentejo" blog, maintaining the original methods and ingredients entirely.