Today we prepare a fresh and very tasty recipe, the Potato and Pepper Salad with lots of tuna.
This combination of vegetables enhances the bold taste of the peppers with the soft texture of the potatoes.
A fresh and simple dish to take to the beach.
For roasting the peppers, I used the air fryer, but they can be done in the oven or on the stove.
I love this preparation, the peppers remain more digestible and can be consumed more comfortably by everyone.
I cooked the potatoes in 7 minutes with the pressure cooker!
You can enrich this salad with other ingredients, diced feta, mozzarella, cheese cubes, just have a little imagination, and every time it will be a dish with a different flavor.
Sometimes I also use them to prepare this savory pie with peppers, when I need to lighten it, adding them roasted directly on the scamorza and cooking the other vegetables separately.
The salad is, in fact, dressed with extra virgin olive oil, an ally of health and lightness at the table.
The pepper salad can also be served as an appetizer at a buffet or as a quick summer main course when you don’t feel like eating heavy or hot foods.
It can be prepared in advance and easily transported, so it can also be chosen as a take-away side dish for a picnic or to bring to the office, where it can become a convenient lunch snack (the so-called schiscetta).
Ready then to prepare the potato and pepper salad with me? Follow me in the kitchen and let’s see how to do it together!
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Air Fryer, Pressure Cooker, Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 252.71 (Kcal)
- Carbohydrates 30.18 (g) of which sugars 3.59 (g)
- Proteins 12.50 (g)
- Fat 9.77 (g) of which saturated 2.27 (g)of which unsaturated 3.23 (g)
- Fibers 4.92 (g)
- Sodium 985.39 (mg)
Indicative values for a portion of 180 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Potato and Pepper Salad
- 21.16 oz potatoes (weight after cooked and cleaned)
- 2 peppers (1 red, 1 yellow)
- 1 package tuna (fillets of 5.64 oz)
- to taste Gaeta olives
- to taste capers
- 1 bunch parsley
- Half onion
- to taste extra virgin olive oil
- apple cider vinegar (optional)
- salt
- pepper
Tools
- Pressure Cookers
- Steamer Baskets
- Air Fryers
- Bowl
- Peeler
Steps for Potato and Pepper Salad
Peel and wash the potatoes, cut them into chunks, and steam them, or if you prefer, boil them.
(Cut the potatoes in equal sizes for even cooking).
(In a pressure cooker with the appropriate basket, they are ready in 7 minutes).
First, wash the pepper, pat them with some paper towels, and roast them in an air fryer at 375°F (190°C) for 15 minutes.
(Alternatively, you can roast the pepper in the oven at 350°F (180°C) for 30 to 40 minutes).
After the cooking time, let the pepper cool slightly and peel it.
A small tip: put them in a paper bag (like those for bread), or in a plastic bag (like those for freezing). Alternatively, you can also wrap them in parchment paper.
Close the bag and let them rest for about fifteen minutes.
You will see that the skin will come off very easily.
Then remove the stem and inner filaments and divide it into strips.
Obtain long, thin strips from the pepper.
Combine in a salad bowl the potatoes, peppers, capers, olives (it would be better to pit them first, but do as you wish, notify the diners if you don’t), add the washed and chopped parsley, thinly sliced onion, salt, and drizzle with oil, then mix well.
If you like, a little apple cider vinegar and a sprinkle of pepper go well with it.
I recommend covering the salad and placing it in the fridge for an hour before eating it; it will taste even better chilled!
Enjoy your meal!
Tips
The potato and pepper salad can be stored in the fridge in an airtight container for 2/3 days; freezing is not recommended.
Leave it at room temperature for about 30 minutes before serving it again.
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