Name: Roasted pepper, tuna & olive salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Cuisine: Mediterranean
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

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Roasted pepper, tuna & olive salad

Roasted pepper, tuna & olive salad

Good Food team

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Serves 6

Easy

Prep: 15 mins

Cook: 30 mins

Plus cooling

A star rating of 3.2 out of 5.5 ratingsRate

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal417
fat15g
saturates2g
carbs54g
sugars7g
fibre5g
protein22g
salt1.53g

Method

step 1

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.
step 2

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.
step 3

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.

RECIPE TIPS

ROASTED PEPPERS

Roasted peppers from a jar make a great substitute. Two small jars or one large one should give you a similar amount.

Recipe from Good Food magazine, June 2011

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A star rating of 3.2 out of 5.5 ratings

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