Spanish-Style Roasted Red Pepper Salad With Grilled Tuna

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Fine Cooking
Nutrition per serving    (USDA % daily values)
CAL
793
FAT
157%
CHOL
102%
SOD
58%

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Ingredients for 4 servings

Cayenne 

2 ribs celery, sliced

3 or 4 large eggs

5 red bell peppers, roasted, peeled, and seeded; juices reserved

2/3 cup extra-virgin olive oil

1 lb. fresh tuna 

4 scallions, thinly sliced on the bias

3 medium Yukon Gold potatoes (6 to 8 oz. each)

Salt and freshly ground black pepper

6 cloves garlic, thinly sliced lengthwise

36 kalamata olives, pitted

1 bunch arugula (about 6 oz.) or fresh spinach

1/3 cup fresh lemon juice

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