Spanish-Style Tuna & Tomato Salad

I came across a recipe in the October 2022 edition of Food & Wine magazine for "Spanish-Style Pasta Salad with Tuna & Marinated Tomatoes" by Katie Button, and really liked the combination of ingredients. At the time, I wanted to make a lighter side dish for dinner, so I opted to omit the pasta. Here's my version of this simple salad with some ingredient adjustments, including substituting jarred piparra peppers (hard to come by in regular markets) with jarred roasted red peppers, omitting the pasta of course, and the addition of black pepper.

INGREDIENTS:

2 pints cherry tomatoes (about 24 oz.), each cut in half

1/3 cup pitted black olives, sliced - Kalamatas are good

8 oz. jar of sliced roasted red peppers, drained

2 tbsp. chopped flat-leaf parsley 

2 cloves garlic, minced

2 tbsp. sherry or red wine vinegar

1 1/2 tsp. kosher salt

1 tsp. black pepper

2 tbsp. olive oil

4 hard-boiled eggs, each cut in half, and then each half sliced into quarters

6.7 oz. jar of olive oil-packed tuna (ok to use good quality canned), drained

1. Place the halved cherry tomatoes in a large bowl. Add the olives, roasted red peppers, chopped parsley, minced garlic, sherry vinegar, kosher salt, black pepper and olive oil; stir to combine. Pour into a Ziploc-type bag and refrigerate at least one hour or even overnight. 

2. Pour the marinated tomatoes into a bowl and stir in the diced boiled eggs and drained tuna, flaking the tuna into chunks. Taste and adjust seasonings as needed.

3. Place into a serving bowl and garnish with additional parsley.