Roasted Pepper Tuna Olive Salad Recipes

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.

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.

TUNA, WHITE BEAN, AND ROASTED PEPPER SALAD WITH CREAM DIJON DRESSING

Steps:

• Whisk first 4 ingredients in small bowl. Season dressing with salt and pepper. (Can be made 1 day ahead. Cover; chill.)
• Toss greens in large bowl with enough dressing to coat. Place greens in center of 4 plates. Toss beans, red peppers and onion in medium bowl with enough dressing to coat. Top greens with bean mixture, then tuna, dividing equally. Garnish with olives and serve.

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.

TUNA SALAD WITH HOT AND SWEET PEPPERS

Steps:

• Toss the pepper and the chile with the vinegar and a big pinch of salt in a large bowl. Let sit for 10 minutes. Meanwhile, cut the celery into 1/4-inch dice.
• Add the celery, tuna with all of its oil and chopped parsley to the peppers. Toss until the tuna flakes into bite-size pieces and everything is well mixed, then season to taste with salt and pepper. Serve immediately or refrigerate in an airtight container for up to 2 days.