Roasted Pepper & Sweet Potato Salad with Tuna
In Barton's words:
This dish, inspired by my time in Spain, combines super-nutritious foods in a very beautiful way. It also works well packed into Tupperware for a convenient lunch on the go. As this salad’s flavor improves over time, make a large batch of it ahead of a busy week or even in advance of a dinner party.
Ingredients:
Instructions:
Roast the peppers directly over the burners of a gas stove or under the broiler until the skins are blackened all over. Remove from the heat and place in a loosely sealed bag to steam. Taking care to save any juices, peel the peppers (it’s okay to leave some black flecks or small patches of skin). Remove the seeds and discard, then cut the peppers into thin strips.
Meanwhile, place the fingerlings and sweet potatoes in a pan with a generous pinch of salt and the reserved tuna water, cover with cold water, and cook until they can be easily pierced with a knife, about 10 minutes. Drain the potatoes then toss gently with the almonds, aioli, reserved pepper juices, and olive oil to combine.
Arrange the potato mixture on a platter and top with the pepper strips and any juices. Gently flake the tuna and scatter over the salad. Sprinkle the nutmeg over the salad and serve. [Serves 4]
