Roasted pepper, tuna & olive salad
- Preparation and cooking time
- Plus cooling
- Serves 6
- 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
- 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.