Roasted Pepper Tuna And Olive Pasta Salad Recipes

ROASTED-PEPPER PASTA SALAD

Steps:

• Preheat the broiler. Bring a pot of salted water to a boil. Add the pasta and cook as the label directs. Drain and rinse under cold water to stop the cooking. Shake off the excess water. Meanwhile, place the bell peppers cut-side down on a foil-lined broiler pan, add the garlic and broil until charred, 7 to 8 minutes. Transfer the peppers to a bowl, cover and set aside about 5 minutes. Heat a dry skillet over medium-high heat. Add the almonds and toast, shaking the pan, 4 to 5 minutes. Let cool, then coarsely chop. Squeeze the garlic from its skin onto a cutting board. Add 1/2 teaspoon salt; mince and mash the garlic into a paste with a large knife. Peel the roasted peppers and slice into strips; transfer to a large bowl. Add the garlic paste and drizzle with the olive oil. Finely grate about 1 teaspoon lemon zest into the bowl and squeeze in all of the lemon juice. Add the bocconcini, basil, almonds, pasta, 1 teaspoon salt, and pepper to taste; toss.
• Photographs by Antonis Achilleos

TUNA AND OLIVE SALAD SANDWICH

Steps:

• Make tuna salad:
• Whisk together mayonnaise and lemon juice in a large bowl. Add remaining salad ingredients and stir together gently. Season with salt and pepper.
• Assemble sandwiches:
• Cut baguette into 4 equal lengths and halve each piece horizontally. Brush cut sides with oil and season with salt and pepper. Make sandwiches with baguette, lettuce, and tuna salad.

ROASTED PEPPER, TUNA & OLIVE SALAD

Steps:

• Heat grill to High. Put the peppers on a baking tray and grill until blackened, turning often to evenly colour. Put into a bowl covered with cling film to cool.
• Cook the pasta following pack instructions, then drain and cool under cold running water. Set aside. Make the dressing by whisking together the vinegar, oil and some salt and pepper. Stir in the capers, then fold half through the pasta and tip onto a platter.
• Once the peppers are cool enough to handle, peel off the blackened skin. Remove the seeds, slice the flesh into strips and add to the pasta. Flake on the tuna and scatter the olives and rocket on top. Finish with the remaining dressing.

TUNA SALAD WITH OLIVES, ORANGE AND BELL PEPPER

Steps:

• Whisk oil, vinegar and garlic in large bowl to blend. Working over bowl with dressing, cut oranges between membranes, releasing segments into bowl. Add onion, bell pepper, tuna, olives and parsley; toss. Season with salt and pepper. (Can be made 2 hours ahead. Cover; refrigerate.)
• Divide salad greens among plates. Spoon tuna salad over, dividing equally. Garnish with almonds.

PASTA, TUNA & ROASTED PEPPER SALAD

Steps:

• Put a large pot of lightly salted water on to boil.
• Combine tuna, 1/3 cup red peppers, onion (or scallions) and capers in a large bowl.
• Combine yogurt, basil, oil, lemon juice, garlic, salt, pepper and the remaining 1/3 cup red peppers in a blender or food processor. Puree until smooth.
• Cook pasta until just tender, 10 to 14 minutes or according to package directions. Drain and rinse under cold water. Add to the tuna mixture along with the red pepper sauce; toss to coat.

ROASTED PEPPER, TUNA AND OLIVE PASTA SALAD

Steps:

• Heat the broiler to high. Put the peppers on a baking tray and grill until blackened, turning often to evenly color. Put in a bowl covered with plastic wrap to cool.
• Cook the pasta following the pack instructions then drain and cool under cold running water. Set aside.
• Make the dressing by whisking together the vinegar, oil and some salt and pepper. Stir in the capers then fold through half the pasta and tip onto a platter.
• Once the peppers are cool enough to handle, peel off the blackened skin, remove the seeds and slice the flesh into strips. Add to the pasta.
• Flake on the tuna and scatter the olives and arugula on top. Finish with the remaining dressing. Serve.