Roasted pepper, tuna & olive salad

Roasted pepper, tuna & olive salad

  • 1
  • 2
  • 3
  • 4
  • 5
(5 ratings)

Prep: 15 mins Cook: 30 mins Plus cooling


Serves 6
Supper from the storecupboard is easy when you have these key ingredients in stock

Nutrition and extra info

Nutrition: per serving

  • kcal417
  • fat15g
  • saturates2g
  • carbs54g
  • sugars7g
  • fibre5g
  • protein22g
  • salt1.53g


  • 6 mixed peppers



    Also known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…

  • 400g pasta shapes



    Pasta is the Italian name for Italy's version of a basic foodstuff which is made in many…

  • 3 tbsp sherry vinegar
  • 3 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 3 tbsp capers, rinsed and chopped
    Capers in bowl



    Capers are the small flower buds of the Capparis shrub that grows in the Mediterranean. As they…

  • 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…


  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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
1st Jul, 2011
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.
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?