Tuna Salad With Hot and Sweet Peppers

4 servings

1 red, orange or yellow bell pepper, thinly sliced	Marinate peppers & chile, 10 min	Toss in celery, tuna & parsley, season
1 hot green chile, such as serrano, seeded if desired, thinly sliced
1 ½ tablespoons / 22 ml sherry or red wine vinegar
Salt and black pepper
2 celery stalks, cut into ¼-inch dice
2 (5-ounce / 140 g) cans or 1 (7- to 8-ounce / 200–225 g) jar tuna packed in olive oil
¼ cup / 15 g fresh flat-leaf parsley leaves, coarsely chopped

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