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Mediterranean · Salad
Tuna Salad with Arugula and Roasted Peppers
A filling main-course salad of peppery arugula, celery, cucumber and roasted red pepper under flaked olive-oil tuna, lifted with balsamic, herbs, thyme and capers.
- YieldServes 8 as a light main course
- Hands-on28 min
- Total28 min
- Difficulty
Ingredients
- 2 bunchesarugula, trimmed and torn
- 2celery ribs, finely chopped
- 1small red onion, finely chopped
- 1hothouse cucumber, unpeeled, chopped
- 2roasted red peppers, cored, seeded and chopped
- 2 tbspfresh cilantro, chopped
- 2 tbspfresh basil, chopped
- 2 tbspflat-leaf parsley, chopped
- 4 tbspextra virgin olive oil
- 2 tbspbalsamic vinegar
- to tastesalt
- to tastefreshly ground black pepper
To finish
- 2 cansgood-quality white or albacore tuna in olive oil, 185 g (6 1/2 oz) each, drained very well and flaked
- ½ tspground dried thyme
- 1 tspcapers in brine, drained
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