Roasted Pepper & Tuna Salad
Ingredients
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75 gram (3 ounce) fine French beans, blanched and sliced
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6 cherry tomatoes, quartered
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200 gram (7 ounce) tin of tuna in oil, drained
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1 medium egg, hardboiled and sliced
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8 pitted black olives, halved
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1 large red pepper, halved
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1 large yellow pepper, halved
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Dressing:
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1 tablespoons white wine vinegar
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4 tablespoons virgin olive oil
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1 tablespoons Dried Basil
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1/2 teaspoon Garlic Granules
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1/2 teaspoon Coarse Ground Black Pepper
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Salt to taste
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Filling:
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1/2 small red onion, finely sliced
Key Products
Instructions
- 1 Place the peppers under a moderate grill and cook for 10-15 minutes, turning occasionally until the skin is slightly charred and the flesh is soft.
- 2 Mix together the vinegar, oil, Basil, Garlic Granules, salt and Pepper for the dressing and pour over the onions, beans, tomatoes, tuna, egg and olives.
- 3 Fill the cooked peppers with the salad mixture and serve on a bed of lettuce.