- 6 mixed peppers
Sometimes called bell peppers or capsicums, these sweet, mild peppers come in variety of colours…
- 400g pasta shapes
- 3 tbsp sherry vinegar
- 3 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 3 tbsp capers, rinsed and chopped
Capers are the small flower buds of the Capparis shrub, which grows in the Mediterranean. As…
- 2 x 185g cans tuna, drained and flaked (look for MSC-approved)
A member of the mackerel family, tuna are mainly found in the world's warmer oceans. They…
- 390g jar black olives, drained
- handful rocket leaves
Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…
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.
Roasted peppers from a jar make a great substitute. Two small jars or one large one should give you a similar amount.