## Description An ultra-basic recipe from north Spain, this is typically made as a side dish for family-style meals. ## Why this works - In the correct ratios, the sweetness from the peppers, the meatiness from the tuna and the bitterness from the olives balances each other out, making a deeply satisfying dish. - Everything coming from cans works in our favour (for once), as the residual liquids stops us from having to make a vinaigrette! ###### Prep time: 10 minutes ###### Cook time: 0 minutes ## Ingredients Makes 6 small portions - [[Olives]], pitted giant green, 160 grams drained (or half a can) - [[Peppers]], roasted and jarred, 350 grams drained (or an entire jar) - [[Tuna]] in olive oil, 200 grams drained (or just under 2 small cans) - [[Balsamic Vinegar]] ### Recommended tools None ## Method 1. Drain the olives and cut them into half, add them to a mixing bowl. 2. Drain peppers and slice them into bite-sized pieces, and add to the mixing bowl. 3. Add salt and a splash of balsamic vinegar and mix well. 4. Crack open your tuna cans and add them into the bowl, mixing gently as to not break apart the large pieces of tuna. Add extra olive oil as necessary to coat everything. 5. Gently spoon out the mixture and serve.