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1
Coat the red peppers with olive oil and season with salt.
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2
Place them in a roasting pan and roast in the oven at 180C for 25 minutes or until brown on the outside.
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3
Cover the tray with tin foil and allow the peppers to cool.
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4
When the peppers are cool enough to handle, peel them and remove the seeds.
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5
Cut the peppers into thin strips and set aside.
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6
Heat the vegetable oil in a pan, then add the onions.
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7
Cook over a medium heat, stirring regularly until the onions are lightly browned.
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8
Reduce heat and cook until onions are a deep brown.
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9
Drain the excess oil from the onions and allow to cool to room temperature.
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10
In a large bowl, place the drained bonito with the chopped piquillo peppers and mix with a spoon.
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11
Add the cooled onion and the peppers.
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12
Mix carefully until you get an even distribution of all the ingredients.
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13
Keeping some aside for the table, add the olive oil and sherry vinegar.
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14
Season with salt
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15
Add the chopped parsley.
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16
Then carefully mix again until the olive oil, vinegar, salt and parsley are through the salad.
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17
Keep the mixture in the fridge for a minimum of 12 hours to allow the flavours to combine.
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18
To serve: Place the tuna mixture into 6 bowls top with rocket leaves and a little of the remaining sherry vinaigrette.
