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Grilled corn, pepper & tuna salad
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Serves: 4 as a side or 2-3 as a main
3 sweet peppers
4 corn on the cob, kernels removed with a knife (or 500g kernels)
1 tbsp sherry vinegar
1-2 large red chillies, deseeded and finely chopped
2 tbsp extra virgin olive oil
1 clove garlic, crushed or finely grated
1 unwaxed lemon, finely grated zest and juice
6 tbsp Greek basil leaves
½ x 25g pack flat leaf parsley, leaves only, torn if large
½ cucumber, diced
220g jar albacore tuna in extra virgin olive oil, drained
1. Preheat the grill to high. Line an oven tray with foil and place the whole peppers under the grill for about 25 minutes, turning from time to time, until blackened all over.
2. Transfer the peppers to a bowl and cover, then set aside for about 20 minutes. Meanwhile, spread the corn kernels in an even layer on the same oven tray and grill for 8-10 minutes, until tender and starting to colour in places. Set aside to cool.
3. Mix the vinegar, chillies, oil, garlic, lemon zest and juice together, then season. Once the peppers have cooled enough to handle, peel and discard the seeds and stalks, being careful to reserve any liquid they produce.
4. Cut the peppers into short lengths and add to the dressing along with any pepper juices. Mix through the corn, herbs, cucumber and tuna, then season again if needed before serving.
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