Bell pepper salad with tuna and red onions the fresh and delicious recipe. The heat arrives and I no longer feel like cooking. My kitchen immediately becomes an oven with scorching temperatures and cooking becomes a daunting task. Thank goodness for Salads! fresh and delicious, always different and always special. And especially with little or no cooking which makes them perfect for facing the heat. You prepare them in advance and store them in the fridge so you can enjoy them cold, and they are excellent to take to the beach or a picnic. The recipe I want to share with you today features sweet Roasted Peppers to which I added cubes of boiled potatoes, canned tuna, red onions, and black olives. All seasoned with an oil and lemon emulsion. Simply perfect and delicious as a main dish maybe accompanied by a slice of bread or croutons. What do you say, have I already convinced you to try it? Let’s run to the kitchen and prepare Bell Peppers with tuna and onions together.
AND DON’T MISS THESE RECIPES AS WELL:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients of Bell Pepper and Potato Salad
- 18 oz bell peppers
- 4.2 oz canned tuna
- 14 oz potatoes
- 1 Tropea red onion
- 2.5 oz black olives (pitted)
- 1.8 oz arugula
- 2 tbsps extra virgin olive oil
- to taste salt
- 1/2 lemon juice
How to prepare Bell Peppers with Tuna and Potatoes
Wash the bell peppers, dry them, and oil them. You can roast them using an air fryer like me, or cook them on a grill or in the oven. Let them char well on all sides. Then transfer them to a food bag or a paper bag and let them cool; this way they will be very easy to peel.
While the peppers are cooking, also prepare the potatoes. Peel them, wash them, and cut them into cubes. Let them cook in water for about 20-25 minutes. Test the doneness of the potatoes by piercing them with a fork. Drain and let them cool.
Slice the olives into rounds. Wash the arugula leaves and let them dry on a cloth. Drain the tuna from its preserving oil. Clean the red onion and slice it very thinly.
Peel the bell peppers and remove the seeds. Cut them into strips. Mix all the ingredients in a large dish: the pepper strips, the onion, the potatoes, the olives, the tuna, and the arugula. Add a pinch of salt, the oil, and the lemon juice. Mix well with 2 tablespoons. Store the Bell Peppers in Salad in the fridge and enjoy them cold.
See you tomorrow with a new recipe, a hug, Loredana
Loredana’s Tips
The Bell Pepper Salad can be stored in a container in the fridge for 2 days
If you prefer, you can replace the lemon juice with 4 tablespoons of white wine vinegar
You can enrich your salad with cheese cubes or boiled eggs
Don’t miss the recipe for Chickpea Salad with Tuna and Cherry Tomatoes
