In the Rioja region of Spain, where the native piquillo peppers are often roasted over an open fire, there are many variations on this salad, depending on the hand of the cook or the cook’s mother. My Spanish friends helped me create this version, which you might find served at a family lunch. You can substitute best-quality canned tuna, if you like.
Didn't see anything particularly Spanish here except the roasted peppers. I changed it a bit substituting sherry vinegar for the lemon juice, seasoning the tuna with smoked paprika and a bit of cumin no cayenne and mincing the garlic and leaving it in the oil for the dressing. Rather than mixing the tuna in the salad I served it hot next to the salad. Very tasty.
I've made this quite a few times and this is one of my fave salads from FC -- and I have all issues starting from issue 1... Great salad!It seems only the online edition of this recipe has the '12 tsp salt' typo. In the mag, it says 1/2 tsp.
I have rated this w/4 stars because that would be my guess as to what I will think of it.I found I could not submit what I feel is a rather important comment w/o rating first, so, for what it's worth:I haven't made this salad yet, tho' intend to, but am writing to suggest that you correct the "12 tsp. of salt" to the more appropriate 1/2 tsp. Just to be sure a novice doesn't trust everything she reads.. :-)
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