ROASTED PEPPER, TUNA & OLIVE SALAD
Supper from the storecupboard is easy when you have these key ingredients in stock
Provided by Good Food team
Categories Buffet, Lunch, Main course
Time 45m
Number Of Ingredients 8
Steps:
- Heat grill to High. Put the peppers on a baking tray and grill until blackened, turning often to evenly colour. Put into a bowl covered with cling film to cool.
- Cook the pasta following pack instructions, then drain and cool under cold running water. Set aside. Make the dressing by whisking together the vinegar, oil and some salt and pepper. Stir in the capers, then fold half through the pasta and tip onto a platter.
- 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. Finish with the remaining dressing.
Nutrition Facts : Calories 417 calories, Fat 15 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 7 grams sugar, Fiber 5 grams fiber, Protein 22 grams protein, Sodium 1.53 milligram of sodium
TUNA PASTA SALAD
This is one of those salads where I say, "The longer it sits, the better it gets." You'll often find this cool and creamy pasta salad at my family's get-togethers.
Provided by Kardea Brown
Categories side-dish
Time 45m
Yield 8 to 12 servings (9 1/2 cups)
Number Of Ingredients 18
Steps:
- Cook the pasta in boiling salted water according to the package directions. Drain and run under cold water to cool, then drain again. Transfer to a serving bowl.
- While the pasta cooks, pulse the celery, bell pepper and red onion in a food processor until finely minced. Add to the serving bowl along with the tuna and eggs.
- Stir together the mayonnaise, mustard, vinegar, House Seasoning and relish in a small bowl. Pour over the pasta salad and toss gently to combine. Season with salt and pepper. Garnish with chopped fresh parsley before serving, if desired.
- Stir together the garlic powder, onion powder, paprika, salt and pepper in a small bowl. Store in an airtight container.
PASTA, TUNA & ROASTED PEPPER SALAD
Another delicious recipe from Eating Well. If you have cooked or canned chicken on hand, you can substitute it for the tuna. I've also made this without pureeing, and just mixing it all together, still very good.
Provided by TattooedMamaof2
Categories Tuna
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Put a large pot of lightly salted water on to boil.
- Combine tuna, 1/3 cup red peppers, onion (or scallions) and capers in a large bowl.
- Combine yogurt, basil, oil, lemon juice, garlic, salt, pepper and the remaining 1/3 cup red peppers in a blender or food processor. Puree until smooth.
- Cook pasta until just tender, 10 to 14 minutes or according to package directions. Drain and rinse under cold water. Add to the tuna mixture along with the red pepper sauce; toss to coat.
Nutrition Facts : Calories 252.1, Fat 4.6, SaturatedFat 0.7, Cholesterol 12.9, Sodium 1033.8, Carbohydrate 37.1, Fiber 4.7, Sugar 1.5, Protein 18.4
PASTA SALAD WITH TUNA, PINE NUTS, AND RED PEPPERS
This salad tastes great, and is even better the next day! Just give it about an hour to come to room temperature.
Provided by Sharon123
Categories Tuna
Time 30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oil in a heavy 6-inch skillet over moderate heat for 1 minute.
- Add the pine nuts and cook until lightly browned-about 2 minutes.
- Stir in the tomato.
- Transfer the mixture to a large bowl.
- Stir in the tuna, red peppers, olives, vinegar, salt, and pepper.
- (At this point, the sauce can be covered and allowed to stand at room temperature for up to 2 hours).
- Cook the pasta according to package directions until al dente.
- Drain in a colander, then add the pasta to the tuna sauce and mix well.
- Sprinkle with the parsley.
- Serve at room temperature.
- You may serve this with sesame bread sticks and steamed asparagus.
- Enjoy!
- Serves 6.
ROASTED PEPPER, TUNA AND OLIVE PASTA SALAD
Roasted peppers from a jar make a great substitute. Two small jars or one large one should give you a similar amount. From Good Food magazine June 2011.
Provided by English_Rose
Categories Lunch/Snacks
Time 45m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat the broiler to high. Put the peppers on a baking tray and grill until blackened, turning often to evenly color. Put in a bowl covered with plastic wrap to cool.
- Cook the pasta following the pack instructions then drain and cool under cold running water. Set aside.
- Make the dressing by whisking together the vinegar, oil and some salt and pepper. Stir in the capers then fold through half the pasta and tip onto a platter.
- Once the peppers are cool enough to handle, peel off the blackened skin, remove the seeds and slice the flesh into strips. Add to the pasta.
- Flake on the tuna and scatter the olives and arugula on top. Finish with the remaining dressing. Serve.
Nutrition Facts : Calories 398.8, Fat 14.1, SaturatedFat 2, Sodium 554.5, Carbohydrate 59.3, Fiber 6.2, Sugar 4.8, Protein 10.5
WEIGHT WATCHERS ROASTED RED PEPPER TUNA SALAD
Make and share this Weight Watchers Roasted Red Pepper Tuna Salad recipe from Food.com.
Provided by Palmtreesbend
Categories Lunch/Snacks
Time 10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Combine all ingredients in a medium bowl until well mixed.
- Cover and chill for at least 2 hours.
- Yields about 1/2 cup per serving.
Nutrition Facts : Calories 120.8, Fat 1.2, SaturatedFat 0.3, Cholesterol 27.5, Sodium 531.2, Carbohydrate 4.2, Fiber 0.7, Sugar 2, Protein 22.2
ROASTED RED PEPPER & TUNA SALAD WITH SHERRY VINEGAR
Ideal as part of a tapas spread, serve this punchy salad, ready in just 15 minutes, alongside fried chorizo, Serrano and bread for easy weekend entertaining
Provided by Good Food team
Categories Dinner, Lunch, Starter
Time 15m
Number Of Ingredients 8
Steps:
- Arrange the roasted peppers on a plate. Scatter the tuna, eggs, onion and olives on top. Drizzle over the vinegar and oil, then scatter with parsley and seasoning.
Nutrition Facts : Calories 129 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.85 milligram of sodium
PASTA SALAD WITH TUNA MAYO
This is quick to throw together and perfect as a lunchbox feast whether you're on a picnic or at your desk.
Provided by Sara Buenfeld
Time 40m
Number Of Ingredients 10
Steps:
- Boil the pasta for 10 mins until al dente, then drain and rinse under cold running water. Drain again. Meanwhile, mix the yogurt, mustard, olive oil, vinegar, onion and basil together in a large bowl, then stir in the tuna, red peppers and sweetcorn.
- Stir through the pasta and serve in bowls or pack into containers for work or a picnic. Will keep, covered, in the fridge to eat the next day.
Nutrition Facts : Calories 444 calories, Fat 12 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 16 grams sugar, Fiber 10 grams fiber, Protein 25 grams protein, Sodium 0.65 milligram of sodium
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