Molded Tuna and Roasted Pepper Salad
"Salads of tuna, tomatoes and roasted peppers are as abundant in Spain as tuna with mayo is in the United States. This is a molded tuna masterpiece, layered with slightly sweetened tomatoes and dolled up with basil and black olive puree. Serve it as a part of a tapas spread or as a luncheon salad with grilled country bread and have the recipe ready to hand out. The basil puree and the tomatoes can be prepared a day or even two ahead (the tomatoes need to sit about an hour). For molding the salad use a pie plate or experiment with a loaf pan or bowl, or make individual portions using ramekins or souffle cups. Adapted from the cookbook, "The New Spanish Table"...."
INGREDIENTS
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5 tablespoons best-quality olive oil, plus more for brushing the peppers
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2 lbs ripe Tomatoes, peeled, seeded and diced
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4 1/2 teaspoons sugar
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3 tablespoons sherry wine vinegar, preferably aged (or best-quality red wine vinegar)
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kosher salt
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6 large roasted red peppers, cut into thin strips
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3 tablespoons store-bought black olive paste (see note)
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12 ounces imported solid tuna packed in oil, drained and flaked into chunks (or 2 6-ounce cans tonno in olive oil)
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fresh basil oil (recipe follows)
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