Tasty tuna and pepper salad, very easy to prepare, perfect for the summer season when peppers are fleshy and flavorful. I added Taggiasca olives, capers, garlic, and parsley, but you can customize the dressing with your preferred ingredients or enrich the dish with mozzarella or feta. To make the peppers more digestible, I cooked them in an air fryer and removed all the skin… alternatively, you can cook them in a pan, on the grill, or in the oven. Try this recipe, it’s very simple but full of color and taste!
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2People
- Cooking methods: Air Frying, Stovetop
- Seasonality: Summer
- Energy 142.42 (Kcal)
- Carbohydrates 6.52 (g) of which sugars 5.67 (g)
- Proteins 15.39 (g)
- Fat 5.41 (g) of which saturated 0.89 (g)of which unsaturated 3.30 (g)
- Fibers 2.93 (g)
- Sodium 492.29 (mg)
Indicative values for a portion of 120 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
- 5.6 oz canned tuna in oil
- 12 oz peppers
- 2 tbsp Taggiasca olives
- 1 tbsp capers
- 1 clove garlic
- parsley
- extra virgin olive oil
- salt
- pepper
Tools
- Air Fryer
- Plastic Bag for food
- Tray
- Cutting Board
Preparation
Wash the peppers and place them (whole) in the air fryer basket.
Cook them at 392°F for about 15 minutes, turning them a couple of times. At the end, transfer them to a bag, close it, and let them rest for 5-6 minutes.
After the time has elapsed, take your peppers, peel them, remove the internal seeds, and cut them into strips.
Find the detailed procedure with the photos of the steps here in the Roasted Peppers recipe.
If you do not want to use the air fryer, you can cut the peppers raw and sauté them in a pan, or cut them into wedges and grill them on a griddle.
Season the peppers with oil, salt, and pepper to taste, then arrange them on a tray.
Drain the tuna well from the excess oil, break it up, and add it to the peppers.
Add the olives and capers (rinsed of salt or vinegar).
Peel the garlic and chop it finely together with the parsley, sprinkle the chopped mixture over your salad. If you do not like garlic, you can omit it or cut it into larger pieces, so you can discard it.
The tuna and pepper salad is ready, I recommend letting it rest for 30-40 minutes so it becomes more flavorful.
Tips and Notes
You can use different varieties of peppers, to your taste. I used cornetto peppers.
I recommend using good quality canned tuna in oil, I chose tuna fillets preserved in glass.
You can enrich the salad with mozzarella, feta, bread croutons toasted in a pan, cannellini beans, or other vegetables, like zucchini or onion.
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