Delicacies from land and sea

Its lovely in August, isn’t it my friends! Speaking of lovely, here’s a recipe that Olivia has sent in to us. Onion, peppers and white tuna, with a dressing of fine olive oil and salt, in a combination that our friend calls delicacies from land and sea. An explosion of flavours that is easy to prepare, ideal for a light snack between dips in the water.


  • Red peppers
  • Onions
  • Serrats yellowfin tuna
  • Hard-boiled eggs
  • Extra virgin olive oil
  • Salt
  • Crustless sliced bread


  1. On an oven tray, roast the red peppers and the onions whole; turn them over once in a while to prevent them from burning.
  2. Let them cool in a properly covered plastic bowl so that it is easier to peel the peppers later.
  3. Peel the peppers and slice them into thin strips, then place them in a bowl.
  4. Add the onion cut lengthwise and dress with a vinaigrette made with virgin olive oil and salt.
  5. Cut the hard-boiled eggs into small pieces and add them into the previous mixture.
  6. Crumble a small tin of tuna and add it in.
  7. Serve using crustless sliced bread or slices of toast, to which you add our delicious salad. Decorate with eggs and it’s ready.


Delicious, Olivia!

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