Piquillo Peppers, Mojama & Caperberry Salad
A great Tapa, easy to put together at the last minute.
Serves 4 as a small tapa
1 tin of piquillo peppers (1-2 peppers per person)
8 slices of mojama (filleted salt-cured tuna)
Crusty Bread (optional)
Remove the mojama slices from the fridge and allow to come to room temperature. Slice the piquillo peppers and drain the caperberries. To assemble, place the mojama on the plate top with the peppers and finish with caperberries.
Serve with some crusty bread and a cold glass of sherry.