Premium
248 kcal
30 min.
Recipe for Roast pepper, tomato and tuna salad
0 reviews
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Unlock Fitatu PremiumNaN g
248 kcal
1 kcal
248.2
17.8g
11.7g
17.3g
Ingredients (servings):
2
Converted ingredients are going to appear on the shopping list
- Tomatoes cherry4× handful (400 g)
- Sweet pepper1× piece (230 g)
- Tuna, canned in brine, drained1× package (120 g)
- Arugula2.5× cup (50 g)
- Red onion2× piece (50 g)
- Olive oil2× tablespoon (20 g)
- Balsamic vinegar6 ml
- Basil, fresh1× leaf (3 g)
- Salt4× pinch (2 g)
- Pepper, black1× pinch (1 g)
How to make Roast pepper, tomato and tuna salad
1. Heat the oven to 200C.
2. Place the whole peppers on a baking tray, then put 3/4 of the cocktail tomatoes in a casserole dish, season with salt and pepper and roast for around 30 minutes.
3. Cover the peppers for a few minutes after removing from the oven, let them cool, remove the seeds, then peel and slice the peppers. Let the tomatoes cool too.
4. Drain the tuna, cut the onion into feathers, and cut the remaining tomatoes in half.
5. Put the rocket in a bowl, then place the roasted tomatoes with sauce, pepper and tune pieces on top.
6. Drizzle everything with an olive oil and vinegar dressing (shake them together in a jar so that they emulgate and form a sauce), sprinkle with the onion, garnish with the fresh tomatoes, basil leaves and pepper.
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