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Roasted pepper, tuna & olive salad

Roasted pepper, tuna & olive salad

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus cooling
  • Easy
  • Serves 6

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

Nutrition: per serving
NutrientUnit
kcal417
fat15g
saturates2g
carbs54g
sugars7g
fibre5g
protein22g
salt1.53g
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Ingredients

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.

Goes well with

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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