Bell pepper, tomato, tuna, and egg salad

4 servings

Ingredients

Quantity Ingredient
2 Green or red peppers
2 mediums Tomatoes
3 Eggs, hard-boiled, peeled, quartered
1 can Tuna, drained (6 oz. can)
2 tablespoons Capers, drained
3 tablespoons Olive oil
3 tablespoons Lemon juice

Directions

Char the peppers over flame or in broiler until blackened on all sides. Wrap in papre bag and let stand for 10 minutes. Peel and seed the peppers, cut into strips.

Preheat broiler. Place tomatoes on baking sheet and broil until skins begin to split and blacken in spots, turning occasionally, about 10 minutes. Cool and peel tomatoes, cut into wedges. Arrange peppers, tomatoes and eggs on platter, sprinkle with tuna and capers. Mix oil and lemon juice in a small bowl, season to taste with salt and pepper. Drizzle dressing over salad.

From: Bon Appetit, May 1995, 'The Mediterranean, A Delicious Voyage of Discovery' Type by Bob 8-{)

Submitted By ROBERT WHITE On 05-24-95

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