Roasted Pepper Tuna Salad (Printable)

Flaky tuna and roasted peppers combine in this vibrant Mediterranean-style salad with zesty dressing.

# Components:

→ Vegetables

01 - 3 large bell peppers (red, yellow, or orange)
02 - 1 small red onion, thinly sliced
03 - 100 grams cherry tomatoes, halved (about 3.5 ounces)
04 - 1 small cucumber, sliced

→ Seafood

05 - 200 grams canned tuna in olive oil, drained and flaked (about 7 ounces)

→ Dressing

06 - 3 tablespoons extra virgin olive oil
07 - 1 tablespoon red wine vinegar
08 - 1 teaspoon Dijon mustard
09 - 1 small garlic clove, minced
10 - Salt and black pepper, to taste

→ Garnish

11 - 2 tablespoons chopped fresh parsley
12 - 12 pitted black olives, halved
13 - Lemon wedges, for serving

# Directions:

01 - Set the oven to 430°F (220°C) and allow it to preheat completely.
02 - Arrange whole bell peppers on a baking sheet and roast for 20 to 25 minutes, turning occasionally, until skins are charred and flesh is softened.
03 - Transfer roasted peppers to a bowl and cover with plastic wrap or a plate; let stand for 10 minutes, then peel skins, remove seeds, and slice into strips.
04 - Combine roasted pepper strips, sliced red onion, halved cherry tomatoes, sliced cucumber, drained tuna, and halved black olives in a large mixing bowl.
05 - Whisk together extra virgin olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and black pepper in a small bowl until emulsified.
06 - Pour dressing over salad and toss gently to ensure even coating without breaking up the tuna flakes.
07 - Top salad with chopped parsley and accompany with lemon wedges for added brightness at the table.

# Expert Advice:

01 -
  • This salad comes together quickly yet tastes like you spent the whole afternoon in the kitchen.
  • The combination of smoky peppers and flaky tuna always disappears faster than I expect at the table.
02 -
  • Once I tried skipping the step of letting the peppers steam under a bowl, but peeling them was a nightmare—don’t rush it.
  • The salad tasted flat until I learned not to skimp on the vinegar; a generous splash makes all the flavors come alive.
03 -
  • Let the peppers cool completely before peeling to save your fingertips and keep the flesh intact.
  • Reserve a bit of the tuna oil to drizzle over the salad for added flavor and gloss.
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