Tuna & roasted pepper salad

Tuna & roasted pepper salad

Toasting the coriander seeds before crushing them in a pestle and mortar releases their fragrant aroma into the rest of the ingredients.

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Gluten free
  • Serves3
  • CourseMain meal
  • Prepare15 mins
  • Cook10 mins
  • Total time25 mins

Ingredients

  • 1 jar albacore tuna in olive oil, strained, reserving 4 tbsp oil
  • 2 little gem lettuces, halved and cut into thick strips
  • 250g cherry vine tomatoes, roughly chopped
  • ½ x 25g basil, leaves picked
  • 3 stems celery, thinly sliced
  • 3 salad onions, thinly sliced

For the dressing

  • 1 tbsp coriander seeds
  • 150g pack Baby Sweet Peppers, quartered and deseeded
  • 120g trimmed green beans, cut into 2cm lengths
  • 2 clove/s garlic, sliced
  • 1 unwaxed lemon, zest and juice

Method

  1. Put all the salad ingredients in a large bowl. For the dressing, heat a dry frying pan over a medium heat and toast the coriander seeds, then tip into a pestle and mortar and roughly crush so they release their aroma. Return the pan to a high heat, then add the peppers, skin-side down, to really scorch and blister them (4-5 minutes), then flip over and cook briefly on the other side. Transfer to a plate, then carefully add the reserved tuna oil (it will fizz and spit a bit) plus the green beans, garlic, crushed coriander seeds, lemon zest and juice, plus a good pinch of salt. Return to the heat to bubble together for 1 minute before pouring over the salad ingredients in the bowl. Toss together quickly before serving.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,656kJ/ 399kcals

Fat

30g

Saturated Fat

4.9g

Carbohydrates

11g

Sugars

8.9g

Fibre

6.2g

Protein

17g

Salt

0.5g

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