Preparation
- Yellow peppers 1
- Red peppers 1
- Tomatoes 100 g
- Fresh chilli pepper 1
- Anchovies (anchovies) in oil 12 g
- Tuna in oil 180 g
- Pitted black olives 80 g
- Mozzarella 200 g
- Basil to taste
- Escarole 100 g
- Il Cavallino Traditional extra virgin olive oil 50 g
- Apple cider vinegar 10g
- Salt to taste
- Black pepper to taste
To prepare the salad with tuna, mozzarella and peppers, start by washing the latter, then place them on a baking tray lined with baking paper and leave to cook at 250° for about 30 minutes or until you notice that the skin is not toasted, turn occasionally the peppers, in this way you will have uniform cooking. Once cooked, place the peppers in a food bag and leave them closed to let them cool. Once the peppers have cooled, remove the skin, which will come off very easily, then divide them in half, remove the top part and the internal seeds and then cut them into strips of about 1 cm. Clean the endive by removing the end, peel it completely and rinse it under running water. This way you will eliminate any residues of soil and, after letting it drain for a while, cut the endive into strips with a knife and pour them in plenty of cold water. in this way you will prevent the cut parts from oxidizing and changing color. After washing the tomatoes, remove the stalk, cut them in half and then into slices so as to obtain 4-5 segments from each half tomato, then do the same with the datterini tomatoes by cutting them into 4 parts. Remove the stalk from the chilli pepper and then cut it lengthwise, eliminating the internal seeds by tearing them away with the tip of the blade, then slice finely in this way you will only have the scent of the chilli pepper without it imparting a marked spicy flavour. Separately, chop the anchovy fillets and then cut the mozzarella first into thick slices, then into strips and finally into cubes of a couple of centimeters, finally drain the canned tuna and you will have all the ingredients ready to make the salad. Then pour the ox heart and datterini tomatoes together into a very large container and season with salt and pepper. Then add the peppers, the whole black olives and the tuna which you have chopped with a fork, the endive and the mozzarella cubes. After mixing, add the chopped anchovies together with the chilli pepper, a little Il Cavallino Tradizionale extra virgin olive oil, Season with salt and pepper, pour in the vinegar and mix. Your salad with tuna, mozzarella and peppers is ready at this point!
