Roasted peppers and tuna warm salad: a recipe for all the year

Sorry I'm late but I was very busy last week and I had problems with my camera, so I'm going to start right now.
 This is a very simple recipe, tasty and healthy. You only need very little time to prepare it. You can use it as a starter or a main course.
As I suppose some of you know, in Spain we normally do our biggest meal of the day in the afternoon (between 1.30 pm to 3.00 pm approximately), while in most countries dinner is their biggest meal.

In Spain this recipe would be perfect as a starter for lunch or as dinner. After my living experience in England and New Zealand, I would say that for those countries this dish would be a good lunch or a nice starter for dinner. Or even you could use it as a side dish.

The most important thing about this recipe, like most, is that the ingredients must be of excellent quality.

Those ingredients are (serves for 4 people):

• Canned tuna in olive oil, best if it is tuna loins. It takes approximately 100g (drained weight) per person.
• 4 red peppers/capsicums, medium / large size (they must be hard and the skin smooth and firm) or canned peppers roasted and peeled.
• 3 boiled eggs
• Olive oil
• Salt
• 2 cloves of garlic
• Paprika for garnish. 
• Tablespoon of sugar

There are two options for this recipe depends on the time you have available: use roasted canned peppers or roast yourself the peppers. As long as nowadays we can find excellent canned peppers the recipe would not necessarily be affected.

If we use roasted peppers, you can buy already shredded or whole ones. We also need to reserve the liquid containing the jar.

But if we choose to roast the peppers yourself , we should follow these steps:

1. Wash them with water and dry them well with paper towels; then place them on a baking tray, drizzle with olive oil and salt.   
2. After that put them in the oven at medium heat, 180 º C for 35 to 45 minutes, depending on their size, turning occasionally so that they become equally on all sides. 
3. When the peppers are roasted, you need to peel them and take out the seeds. It is better if you peel the peppers when they are still warm, if not it will be more dificult but be careful and don't burn yourself. Reserve the liquid 'expelled' by the peppers in the baking tray and use it later to caramelize them. 
4. When the peppers are ready, set aside.

 Then peel and chop the garlic into very small pieces and put them in a pan with a little oil, when they begin to brown, take the peppers (cut into strips) and a tablespoon of sugar and stir everything well, leave them on medium-low and gradually add the liquid we reserved from roasting the peppers (or from the can) and let reduce until caramelized.

While peppers caramelize, put 3 eggs to boil. When the eggs are boiled and cold, peel and cut them in very small pieces. You can cut 2 of them and the other one you can cut it into wedges.

To serve, put the peppers in the center of the tray and place around the tuna and decorate with eggs. You also can grate one or two yolks and use it as decoration. Finally sprinkle with a dash of extra virgin olive oil and a little paprika.

This is the traditional recipe but you can combine it with many things as lettuce,  onion,  pasta, sliced boiled potatoes, tomatoes or any other veggies. Also you can make a toast like this

Hope you enjoy this fast and simple recipe.

¡Salud!