Roasted peppers, tuna and olives — a fresh, light and tasty salad perfect for summer. You may already have enjoyed our roundup dedicated to the 10 best side dishes with peppers and surely loved the classic and timeless Sicilian-style roasted pepper salad. There are certainly many easy recipes with peppers, from first courses with peppers to mains like Sicilian-style baked pepper rolls. Just have this wonderful summer vegetable in the fridge to prepare something delicious. This time, with oven-roasted peppers I decided to make a light, fresh and flavorful salad perfect for the hottest days — a dish you can prepare in the morning or evening and enjoy later after returning from the beach, at the office or after a day out. Are you ready to discover how to make the roasted peppers salad with tuna and olives? Let’s go to the kitchen, but as always before you start cooking, if you want to stay updated on my recipes you can follow my Facebook page and my Instagram profile.

Do you love roasted peppers? Take a look:

Difficulty: Very easy
Cost: Very inexpensive
Rest time: 30 Minutes
Preparation time: 10 Minutes
Portions: 4
Cooking methods: Oven
Cuisine: Italian
Seasonality: Spring, Summer and Autumn

Ingredients for Roasted Peppers, Tuna and Olive Salad

6 bell peppers (yellow and red)
9 oz canned tuna (in water) (or drained if packed in oil)
2 oz Taggiasca olives
1 small bunch parsley
1 pinch garlic (fresh or powdered)
to taste salt
to taste extra-virgin olive oil
to taste lemon juice

Tools

Baking sheet
Oven
Bowl
Colander

Preparation

Get some nice, meaty bell peppers: wash them well and do NOT pierce them at all.
Turn on your oven’s grill (broiler), arrange the vegetables on a shallow baking sheet preferably lined with parchment paper and place it under the grill, just one step below the highest rack position.
As soon as the skin chars, turn them so they cook evenly on all sides; be careful not to pierce them.
When the peppers are evenly cooked — they should take about 35–40 minutes — gently place them in a bowl and cover them; let them rest for at least 20–25 minutes.
After this time, let them cool in a colander, then proceed to peel and slice them into strips, draining them as well.
Dress the peppers with the olives, chopped parsley, salt, oil, a pinch of garlic and toss. Finally add the drained tuna and mix gently — the salad is ready. Serve immediately or after a few hours resting in the fridge.