FRIJE

Instructions

• 1.   Cook the red peppers 'à l'espagnole': after washing them, grill the peppers as they are on a baking sheet without any fat, under the broiler in the oven, turning them from time to time until they are very grilled and cooked.
• 2.   Once cooled, peel them, the skin comes off very easily, remove the stem and make sure to remove all the seeds. Cut them into coarse strips, place them in a large salad bowl, add olive oil and crushed garlic.
• 3.   Cook the potatoes with their skin (duration depends on the size of the potatoes), once warm, peel them, cut them into cubes and place them on top of the peppers.
• 4.   In a small container, fork-mix the tuna, chopped parsley, lemon juice, and vinegar.
• 5.   Put both containers in the refrigerator for at least an hour before serving, unless you like warm salads, which is also delicious!
• 6.   Just before serving, pour the tuna mixture into the large salad bowl with the rest, season with salt and pepper to taste, and enjoy!

Notes & Suggestions

• https://www.marmiton.org/recettes/recette_salade-de-pommes-de-terre-au-thon-et-aux-poivrons-rouges_32213.aspx

Nutritional information *