Photo: Anna Pelzer
Roasted pepper, tuna & olive salad
8 ingredients
15 min + 30 min
Serves 6
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Supper from the storecupboard is easy when you have these key ingredients in stock
Estimated Nutrition (whole recipe, rough)
587
Calories
28g
Protein
28g
Fat
46g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Salmon | 100g cooked | 208 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Olive | 1 large (4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Capers | 1 tbsp (9g) drained | 2 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 6 mixed peppers
- 400g pasta shapes
- 3 tbsp sherry vinegar
- 3 tbsp olive oil
- 3 tbsp capers , rinsed and chopped
- 2 x 185g cans tuna , drained and flaked (look for MSC-approved)
- 390g jar black olives , drained
- handful rocket leaves
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes