Roasted pepper, tuna & olive salad

Roasted pepper, tuna & olive salad

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(3 ratings)

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Cooking time

Prep: 15 mins Cook: 30 mins Plus cooling

Skill level

Easy

Servings

Serves 6

Supper from the storecupboard is easy when you have these key ingredients in stock

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
417
protein
22g
carbs
54g
fat
15g
saturates
2g
fibre
5g
sugar
7g
salt
1.53g

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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Method

  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.
  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.
  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 from Good Food magazine, June 2011

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Comments

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amand73's picture
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Really quick and easy to do. Very tasty too! Didn't do the dressing stated here but put an italian dressing from a bottle on instead. Lovely! Will definitely do it again as a very quick dinner and all ingredients available from the cupboard.

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