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Roasted red pepper & tuna salad with Sherry vinegar
- 5-6 whole roasted peppers from a jar, cut into large pieces
- 80g can sustainable tuna in olive oil, drained and flaked
- 2 eggs , hard-boiled, peeled and quartered
- 1 small red onion , chopped
- 8 black olives , pitted and halved
- 1 tbsp sherry vinegar
- 3 tbsp extra-virgin olive oil
- 2 tbsp chopped flat-leaf parsley
Directions:View on BBC Good Food
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