This brightly coloured salad and fresh & vibrant - exactly like a Manzanilla which is why it pairs together so beautifully. The salty tang of the capers working with the gentle acidity of the Sherry vinegar alongside the sweetness of the red peppers makes this a tricky dish to find the perfect wine partner but with Manzanilla, you have it!
Ingredients
1 tin (approx 150g or more)
Good Quality Tuna in Olive Oil, drained
1 small or half large
Sweet Onion, very finely sliced
2
Hard Boiled Eggs, each chopped into 12
1 jar of or 3 whole
Roasted Red Peppers, sliced
1 handful
Chopped Flat Leaf Parsley
3 tablespoons each of
Capers and Black Olives
Lots of
Sherry Vinegar to taste
Lashings of
Extra Virgin Olive Oil to taste
Lots of
Salt & Pepper to taste
Directions
Mix everything together in a bowl, leaving the eggs till last so that they don't break up too much. Leave to allow flavours to infuse. It can be made the previous day and kept in the fridge but should always be eaten at room temperature.
Annie B's Spanish Kitchen
,
annie b's spanish kitchen
Vejer de la Frontera, Cadiz
Spain
Visit Website
serving and consuming
Pairing Manzanilla with food
Manzanilla combines perfectly with fish and seafood, as well as with salted fish and cured meats.
Thanks to its low acidity, it is, together with Fino, the perfect choice to accompany salads, cold soups and dressings.
Manzanilla fast facts
Analytic data
- Alcoholic content 15 y 19% vol. (normally 15% vol.)
- Sugar < 5 gr. / litre (normally < 1 gr. / litre)
- Total Acidity (tartaric) 3 - 5 gr. / litre
- Volatile Acidity (acetic) <0,25 gr. / litre
- Very Low In Glycerine Content < 2 gr. / litre
Annie B's Spanish Kitchen
,
annie b's spanish kitchen
Vejer de la Frontera, Cadiz
Spain
Visit Website
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