Summer Tuna & Roasted Pepper Salad
A bright, rustic Italian salad that captures the essence of summer in every bite. Sweet roasted peppers, tender tuna, and lightly macerated red onion come together in a simple yet deeply flavorful combination. Serve it as a refreshing appetizer or turn it into a satisfying main course by adding creamy cannellini beans. This versatile dish is perfect for warm days, quick lunches, or effortless entertaining.
Cook's notes
Balance the acidity: Macerating the onions softens their bite and brings out a gentle sweetness. For a sharper onion flavor, simply shorten the maceration time. Customize the texture: Cannellini beans make the salad more substantial without feeling heavy. For extra crunch, add sliced celery, cucumber, or any crisp vegetable you enjoy. Play with briny elements: Capers are classic, but chopped pickles, olives, or other tangy additions bring their own personality and depth. Choose good tuna: Oil‑packed tuna adds richness and a silky texture. If using water‑packed tuna, increase the olive oil slightly to balance the flavors. Serve it your way: This salad is delicious chilled or at room temperature and pairs beautifully with crusty bread, grilled vegetables, or a crisp white wine. Make it your own: Add any fresh vegetables you’re in the mood for—lettuce, tomatoes, cucumbers, celery, or even sliced avocado. The salad is forgiving and adapts easily to whatever you have on hand.
Ingredients
- 1 piece red onion(sliced into thin strips)
- 2 piece bell pepper(red, yellow, and orange give the salad sweetness and bright color; green adds a more savory, slightly bitter note)
- 1 can tuna(small can)
- 2 tbsp (30ml) capers(Can also use pickles if there are no capers at hand.)
- 3 tbsp (41g) Olive oil(add more to taste)
- 1 tbsp (15ml) vinegar(add more to taste. A white wine vinegar works well.)
- salt(to taste)
- pepper(to taste)
- 1 can cannellini beans(optional)
- pickles(optional)
- spring onions(optional)
Instructions
- 1
Slice the red onion into thin strips and place in a bowl to macerate for five minutes.
- 2
Roast the peppers under the broiler on high for 8–12 minutes, turning occasionally, or roast at 450°F (230°C) for 20–30 minutes until charred in spots. You can also roast them directly over a gas flame for 5–10 minutes, or in a dry, very hot skillet for 10–15 minutes, turning as needed. Let the peppers cool until comfortable to touch, peel off any loose skin, slice into strips, and add them to the onions along with the tuna.
- 3
(Optional) Add a can of cannellini beans to make the salad a complete meal.
- 4
Season everything with oil, vinegar, salt, and pepper, and mix well.
- 5
(Optional) Add capers, pickles, or spring onions to vary the flavor.
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