Ensalada de pimientos rojos con atún y huevo (Red pepper salad with tuna and egg)

3 red peppers
1 tomato
extra virgin olive oil
sal
2 eggs
2 cans of tuna


Vinaigrette dressing
50 ml white wine vinegar
50 ml cooking liquid from peppers
100 ml Olive Oil
pitted black olives or tapenade
(Place all ingredients in a hand blender and mix for 30 seconds intermittently)


Preheat the oven to 200ºC. Wash the red peppers and the tomato, place them in a glass bowl dish, and put in the oven. Take out after 20-30 minutes. Cover with a cloth and let it cool.


In the meantime you can start boiling the eggs. Peel them and crush the boiled eggs. Also, remove oil or water from the tuna cans, and place all tuna in a little bowl. 

When tomato and peppers are cold, peel them over a large bowl. Keep the liquid released and cut the peppers into strips, and chop the tomato as much as possible. 

In a mold place some red pepper and tomato mixture, next some chopped egg, some more red pepper and tomato mixture, tuna and  red pepper and tomato mixture again. Use the Vinaigrette dressing on top.