Roasted red pepper & tuna salad with sherry vinegar

• 5-6 whole roasted peppers

  from a jar, cut into large pieces

• can sustainable tuna↗80g g

  in olive oil, drained and flaked

• eggs↗2

  hard-boiled, peeled and quartered

• small red onion↗1

  chopped

• black olives↗8

  pitted and halved

• sherry vinegar↗1 tbsp tbsp
• extra-virgin olive oil↗3 tbsp tbsp
• chopped flat-leaf parsley2 tbsp tbsp

Step-by-step instructions

1. 1

   Arrange the roasted peppers on a plate. Scatter the tuna, eggs, onion and olives on top. Drizzle over the vinegar and oil, then scatter with parsley and seasoning.