Tuna and roasted capsicum salad
45 minutes
The richness of the tuna is complemented by the smoky sweetness of roasted capsicum and the crispness of fresh green lettuce.
Lynn Lewis
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Ingredients
Serves: 4
- 2 red capsicums
- 2 yellow capsicums
- 1 clove garlic
- 1 large head green lettuce
- 4 tablespoons olive oil
- 2 tablespoons white balsamic vinegar
- salt and freshly ground black pepper
- 1 can (180g) tuna in water, drained
- 1 tablespoon small capers
- 1 tablespoon lemon juice
- 1⁄2 cup sour cream
- 1 tablespoon coarsely chopped fresh parsley, for garnish
Directions
Preparation:30min ›
Cook:15min ›
Ready in:45min
- Preheat oven to 240 degrees C. Place whole capsicums on cooking foil on baking tray on the top shelf. Roast 15 minutes, turning halfway through, or until blackened and blistered.
- Remove capsicums from oven. Place cloth towel soaked in cold water on top. Leave 5 minutes. Peel away skin. Cut into broad strips.
- Cut garlic in half horizontally and rub cut surface over inside of salad bowl. Tear lettuce into small pieces. Add capsicums and lettuce to bowl.
- To make vinaigrette, whisk 2 tablespoons oil with vinegar until combined; add salt and pepper to taste.
- Using a fork, break tuna into small pieces in a bowl. Add capers. Whisk remaining 2 tablespoons oil, lemon juice, sour cream and salt and pepper to taste and stir into tuna.
- Drizzle vinaigrette on capsicum strips and lettuce. Place on a platter. Add tuna mixture and sprinkle with parsley.
smoked trout and roasted capsicum salad
Prepare capsicums as for main recipe. Mix with vinaigrette and arrange on a platter. Peel 4 large hard-boiled eggs, quarter and add to platter. Cut 200g smoked trout into strips. * Combine 100g light sour cream, 3 tablespoons yogurt, 2 tablespoons lemon juice and herb salt and pepper to taste. Stir in smoked trout and 1 tablespoon finely chopped fresh parsley. Spoon trout mixture over salad.
