This roasted yellow bell pepper with tuna is the best choice for a light lunch on hot summer days. In a slimmed-down version (without the butterfly pasta) you can also serve it as an appetizer. It is very easy to make, with a very limited number of ingredients. So it is typical Mediterranean: a few healthy ingredients, but full of taste. And most of the ingredients I have always in stock at home. Some cans of tuna fish, caper, pickles, pasta. So it is ideal for any hot summer day improvisation.
Roasted yellow bell pepper with tuna
Ingredients
- 2 yellow bell peppers
- 1 tablespoon olive oil
- 2 cans tuna fish
- 2 tablespoons caper
- 6 small gherkins
- 1 shallot
- 4 tablespoons mayonnaise
- 20 gram mixed salad
- 400 gram butterfly pasta optional, only for the lunch version
- 16 cherry tomatoes optional, only for the lunch version
Instructions
The pasta (only lunch version)
- Bring water to a boil and cook the pasta as directed on the package.
- Drain the pasta and mix in some olive oil to prevent it from sticking.
- Set the pasta aside and let it cool down.
The yellow bell pepper
- Preheat the oven at 180°C.
- Halve the bell peppers and remove the inner parts.
- Brush the peppers with olive oil and bake them in the oven for 10 minutes.
The tuna
- Remove the tuna from the cans and mash it with a fork.
- Finely chop the capers, gherkins and shallot. Then mix it with the crushed tuna.
- Add the mayonnaise and mix the tuna well.
The salad and the cherry tomatoes
- Season the salad with some olive oil, balsamic, salt and pepper up to taste.
- Halve the cherry tomatoes.
The finishing touch
- Spread the salad on the plate. Place the (butterfly) pasta on top.
- Fill the roasted yellow pepper with the seasoned tuna. Then place it in the middle of the board.
- Decorate with the halved cherry tomatoes for some more color on your plate
Nutrition
About roasted yellow bell pepper with tuna
I first published this recipe for roasted bell pepper with tuna in 2007 on gerechtenweb. At that time I still categorized it as a starter. But nowadays I often eat it as a light lunch and cold dish on hot summer days. Unfortunately we have more and more of these extremely hot summer days in recent years.
As mentioned in the beginning, you only need a few ingredients. The basic ingredients are a yellow pepper and a can of tuna. I always have the latter as an iron stock at home. Just like a jar of little pickles and capers. I always have them in the fridge. You can also make the mayonnaise yourself very quickly. Mahonnaise, the origin of mayonnaise is a simple recipe for it. And you learn along the way where the famous white sauce originally comes from.
You may also eat the yellow pepper raw, but that is more of a burden for the digestive system. That's why I rub it with some olive oil and roast it in the oven for 10 minutes. Then it is cooked, and will digest much better.
if I make this filled bell pepper for lunch I serve it with cold butterfly pasta. Of course you can also take other pasta types. I'd stick with the short ones, like shells or so. They are generally best suited for cold dishes.
More surprising.tuna
Canned tuna is a delicious solution for improvised last minute meals. For that reason I always have some of them at home. And you can find more interesting recipes with canned tuna in the following articles:
- Greek tuna fish starter.
- Sicilian tuna pasta with fried capers.
- Summer pasta salad with green beans and tuna.
- Potato nest with seasoned tuna.
- Asparagus tonnato.
- Quail eggs tonnato.
If you speak Dutch, you can find the Dutch version of this recipe on gerechtenweb.blog.
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