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.

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    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

    Preparation:30min  ›  Cook:15min  ›  Ready in:45min 

    1. 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.
    2. Remove capsicums from oven. Place cloth towel soaked in cold water on top. Leave 5 minutes. Peel away skin. Cut into broad strips.
    3. 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.
    4. To make vinaigrette, whisk 2 tablespoons oil with vinegar until combined; add salt and pepper to taste.
    5. 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.
    6. 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.

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