Rinse the red and green bell pepper. Slice both of them open and remove the stem and the seeds inside. Then dice the bell pepper up very finely and add this to a large mixing bowl.

Rinse the piquillo peppers until all of the seeds are gone and then let them drain on some kitchen paper for a minute. Peel the onion and dice it finely. Do the same with the piquillo peppers and add all this to the bowl.

Stir the peppers and onion well. Add the olive oil and half of the white wine vinegar.

Stir again. Then season with a pinch of pepper and salt.

Stir and check the seasoning of the pepper salad. Add extra pepper, salt, olive oil of white wine vinegar to taste until you think it's seasoned perfectly. Drain the canned tuna.

Crumble it up roughly and place it on a deep plate. Then top with the pepper salad and sprinkle with extra pepper and some olive oil. Place the salpicon de atun in the fridge for 15 minutes. Serve cold.