Chargrilled pepper and tuna salad

Telegraph

28-05-2025

This vibrant salad could be the perfect early summer dinner with it's chargrilled peppers and good tuna and just the right amount of a slightly sweet, tart dressing – and you could serve with warm bread and butter or a few steamed Jersey royals, if you're feeling hungry.
Overview
Prep time
20 mins
Cook time
12 mins
Serves
4
Ingredients
1 small red onion, finely sliced
juice of 1 lemon
2 romano peppers
1x 180g jar tuna fillets in olive oil
lettuce for 4 people
small bunch of parsley, roughly chopped
bread and butter, to serve
For the dressing
2 celery sticks, very finely diced
2 tsp wholegrain mustard
1 tsp runny honey
3 tbsp good extra virgin olive oil
1 tbsp cider vinegar
½ tsp chilli flakes
Method
Step
Sit 2 romano peppers directly on the gas flame of your hob and turn the heat to medium. Leave for 6 minutes, then carefully use tongs to turn the peppers. Leave for another 6 minutes until charred all over.
Step
Put the peppers in a bowl and put a plate on top. Leave to steam for 15 minutes. Then pull off the charred skin and finely slice.
Step
While the peppers are cooking, make the dressing. Put 2 celery sticks, very finely diced in a big mixing bowl with the juice of half the lemon, 2 tsp wholegrain mustard, 1 tsp runny honey, 3 tbsp good extra virgin olive oil, 1 tbsp cider vinegar and ½ tsp chilli flakes as well as a big pinch of salt. Beat with a fork to combine.
Step
When you come to assemble the salad, put the small bunch of parsley, roughly chopped in the bowl too, along with half the peppers. Add the lettuce and use tongs or your hands to mix through, making sure everything is well dressed.