Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, tuna salad with roasted peppers. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.
The roasted red peppers add a twist of flavor and color to an old favorite. Either buy them jarred, packed in water, or roast your own.* The touch of fresh dill adds a zing but feel free to add thyme or rosemary in its place. Cut the top from a ripe, medium tomato and remove the seeds.
Tuna Salad with Roasted Peppers is one of the most popular of current trending foods in the world. It’s appreciated by millions every day. It is easy, it is fast, it tastes yummy. Tuna Salad with Roasted Peppers is something that I’ve loved my whole life. They’re fine and they look fantastic.
To begin with this recipe, we must prepare a few ingredients. You can have tuna salad with roasted peppers using 6 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Tuna Salad with Roasted Peppers:
- Make ready 3 cans tuna/ drained
- Prepare Roasted red and green pepperS/ chopped
- Get 1 cup scallions / chopped
- Take 1 tsp paprika
- Prepare Salt (choice of yours)
- Make ready 2-3 tbs Mayo
If you have cooked chicken on hand, you can substitute it for the tuna. Once the peppers are cool enough to handle, peel off the blackened skin. Remove the seeds, slice the flesh into strips and add to the pasta. Flake on the tuna and scatter the olives and rocket on top.
Instructions to make Tuna Salad with Roasted Peppers:
- Roast peppers in broiler peel, dry and chop them, chop the scallions
- Mix them with sandwich spread and veggies, add salt and paprika,
- Serve with leaf of lettuce
Taking a hint from the Mediterranean, this delicious tuna salad combines the fresh flavors of lemon, roasted peppers, shallot, celery and dill to create a vibrant dish. Greek yogurt jazzed up with a combination of lemon and mustard replaces mayonnaise as the base of this tuna salad. This makes an excellent lunch or light supper. I came up with this recipe on a hot summer day when I didn't feel like cooking. I frequently make it when friends come for lunch, and they all love it.
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