Tuna and Roasted Pepper Salad

Tuna and Roasted Pepper Salad

25 min
Easy
1 serv.
244 g / 1 serv.

Rating

Average rating:—

Description

Bright salad with tuna, sweet roasted pepper, crunchy cucumber and a tangy mustard-lemon dressing.

  1. Preheat oven to 200°C. Halve the pepper, remove seeds, brush with a little olive oil and roast for 15 minutes until soft and lightly charred.
  2. Cool the roasted pepper and slice into thin strips.
  3. Slice cucumber into thin half-moons, red onion into thin feathers, and tear the iceberg lettuce leaf by hand.
  4. Make the dressing: mix Dijon mustard, juice of half a lemon, minced garlic, olive oil and a pinch of salt.
  5. Combine lettuce, cucumber, onion, roasted pepper and capers in a bowl.
  6. Add tuna chunks, drizzle with dressing and toss gently.
  7. Garnish with parsley leaves and serve immediately.
310
127 kcal / 100 g
kcal
22.2 g
9.1 g / 100 g
Protein
8.9 g
3.7 g / 100 g
Carbohydrates
19.8 g
8.1 g / 100 g
Fats