Roasted Pepper & Tuna Salad

Roasted Pepper & Tuna Salad

Roasted Pepper & Tuna Salad

Cook Time
20 Minutes
Ingredients
16
Servings
4
Roasted Pepper & Tuna Salad
Ingredients
  • 75 gram (3 ounce) fine French beans, blanched and sliced

  • 6 cherry tomatoes, quartered

  • 200 gram (7 ounce) tin of tuna in oil, drained

  • 1 medium egg, hardboiled and sliced

  • 8 pitted black olives, halved

  • 1 large red pepper, halved

  • 1 large yellow pepper, halved

  • Dressing:

  • 1 tablespoons white wine vinegar

  • 4 tablespoons virgin olive oil

  • 1 tablespoons Dried Basil

  • 1/2 teaspoon Garlic Granules

  • 1/2 teaspoon Coarse Ground Black Pepper

  • Salt to taste

  • Filling:

  • 1/2 small red onion, finely sliced

Key Products
Dried Basil

Product Information

£ 1.69/unit,10g
Garlic Granules

Product Information

£ 1.89/unit,47g
Coarse Ground Black Pepper

Product Information

£ 2.20/unit,33g

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.
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