Roasted Pepper, Tuna & Olive Salad
This recipe is a vibrant and satisfying dish that combines grilled mixed peppers, pasta, flaked tuna, black olives, and rocket leaves. The flavors are brought together with a tangy sherry vinegar dressing with capers adding a burst of briny goodness. It's a delightful medley of textures and tastes that make for a perfect meal any day of the week.
— Constant Cookbook
Ingredients
- 6 mixed peppers
- 400g pasta shapes
- 3 tbsp sherry vinegar
- 3 tbsp olive oil
- 3 tbsp capers , rinsed and chopped
- 2 x 185g cans tuna , drained and flaked (look for MSC-approved)
- 390g jar black olives , drained
- handful rocket leaves
Instructions
- Heat grill to High. Put the peppers on a baking tray and grill until blackened, turning often to evenly colour. Put into a bowl covered with cling film to cool.
- Cook the pasta following pack instructions, then drain and cool under cold running water. Set aside. Make the dressing by whisking together the vinegar, oil and some salt and pepper. Stir in the capers, then fold half through the pasta and tip onto a platter.
- Once the peppers are cool enough to handle, peel off the blackened skin. Remove the seeds, slice the flesh into strips and add to the pasta. Flake on the tuna and scatter the olives and rocket on top. Finish with the remaining dressing.
Cook Time
30M
Prep Time
PT15M
Yield
Serves 6
Nutrition
- Calories: 417 calories
- Fat Content: 15 grams fat
- Saturated Fat Content: 2 grams saturated fat
- Carbohydrate Content: 54 grams carbohydrates
- Sugar Content: 7 grams sugar
- Fiber Content: 5 grams fiber
- Protein Content: 22 grams protein
- Sodium Content: 1.53 milligram of sodium
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