5 red bell peppers, roasted, peeled, and seeded; juices reserved
1 lb. fresh tuna
2/3 cup extra-virgin olive oil
Salt and freshly ground black pepper
Cayenne
3 medium Yukon Gold potatoes (6 to 8 oz. each)
3 or 4 large eggs
6 cloves garlic, thinly sliced lengthwise
1/3 cup fresh lemon juice
36 kalamata olives, pitted
2 ribs celery, sliced
1 bunch arugula (about 6 oz.) or fresh spinach
4 scallions, thinly sliced on the bias

Description

In The Rioja Region Of Spain, Where The Native Piquillo Peppers Are Often Roasted Over An Open Fire, There Are Many Variations On This Salad, Depending On The Hand Of The Cook Or The Cook’s Mother. My Spanish Friends Helped Me create This Version, Whic

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