Escalivada

Prepare all the vegetables for the oven, which is preheating to 180: - peppers washed and with cuts Eggplant opened in half and with cuts -small medium size potatoes wrapped in aluminum foil with cuts -onion wrapped in aluminum foil with cuts -onion wrapped in aluminum foil

With the herbs and the olive oil we make a majao, adding garlic powder if you like it, and we daub the tray of vegetables, repeating every 10 minutes or when you turn the vegetables. While we roast the vegetables, we control that they are being done, the peppers have to be wrinkled, the eggplants dark, the onion transparent and the potatoes that can be pricked.

When everything is ready, let it cool to room temperature. Peel the peppers, separate the flesh of the eggplant and chop the onions and potatoes. Add the anchovies and the tuna and dress as a salad. And that's it!