Ingredients:
3 onions
3 red peppers or 3 green peppers
3 tomatoes
1 (200 g) cans tuna, drained and flaked
2 hard-boiled eggs, shelled and cut into wedges
1 tablespoon capers, rinsed and drained (optional)
1 (500 g) cans anchovies packed in oil, drained (optional)
4 -5 tablespoons extra virgin olive oil
1 lemons, juiced
1/2 teaspoon caraway seeds
salt and pepper
Directions:
Heat an oven until very hot (about 200C/400F).
Put the onions, peppers and tomatoes on a piece of foil on a baking sheet and place in the oven.
Remove the tomatoes as soon as their skins begin to loosen and they soften very slightly.
This will take about 15 minutes.
When they are cool enough to handle, skin and cut into wedges.
Roast the peppers for another 15 minutes or until their skins are browned and they feel soft.
Pull them out and put in a brown paper bag for a few minutes to loosen the skins further.
Peel, seed and cut each pepper into eight pieces.
Take the onions out when they feel soft.
They will take 15-30 minutes longer than the peppers, depending on their size.
Leave until cool enough to handle and then peel and cut into wedges.
Lay out your salad plates and then arrange all the tomatoes, onions, peppers, flaked tuna and eggs on the plates in a decorative way.
Garnish with capers, anchovies and even a few black olives if you like.
Mix the oil, lemon juice, salt, pepper and caraway seed together.
Drizzle over the salad.
Servings: 4-6
Time preparation: 50 min.
Time total: 95 min.