Roast Pepper and Tuna Salad

Number of Portions
Roast Pepper and Tuna Salad


- 10 red or yellow peppers, halved and deseeded
- Dressing:
- 2 tbsp De Nigris White Wine Vinegar
- 60 ml virgin olive oil
- 2 Mixed Herbs
- 1 tsp Garlic Granules
- Sea Salt to taste
- Black Peppercorns , freshly ground - To taste
- Filling:
- 1 red onion, finely sliced
- 200 grams green beans, blanched
- 15 cherry tomatoes, halved
- 450 grams tin tuna, drained
- 3 eggs, hard boiled and sliced
- 16 Noel’s Whole Black Olives in Brine, halved


Place the peppers under a moderate grill and cook for 10 - 15 minutes, turning occasionally until the skin is slightly charred and the flesh is soft.

Mix together the De Nigris White Wine Vinegar, oil, Schwartz for Chef Mixed Herbs, Garlic Granules, salt and pepper for the dressing and pour over the onions, beans, tomatoes, tuna, egg and Noel’s Whole Black Olives.

Fill the cooked peppers with the salad mixture and serve on a bed of lettuce.


Add some cooked new potatoes to the salad and serve with mixed salad leaves for a Salad Nicoise.

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