Roasted pepper, tuna & olive salad

Supper from the storecupboard is easy when you have these key ingredients in stock

  • Prep:15 mins
    Cook:30 mins
    Plus cooling
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 417
  • fat 15g
  • saturates 2g
  • carbs 54g
  • sugars 7g
  • fibre 5g
  • protein 22g
  • salt 1.53g


  • 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


Roasted peppers
Roasted peppers from a jar make a great substitute. Two small jars or one large one should give you a similar amount.


  1. Heat grill to High. Put the peppers on a baking tray and grill until blackened, turning often to evenly colour. Put into a bowl covered with cling film to cool.

  2. Cook the pasta following pack instructions, then drain and cool under cold running water. Set aside. Make the dressing by whisking together the vinegar, oil and some salt and pepper. Stir in the capers, then fold half through the pasta and tip onto a platter.

  3. Once the peppers are cool enough to handle, peel off the blackened skin. Remove the seeds, slice the flesh into strips and add to the pasta. Flake on the tuna and scatter the olives and rocket on top. Finish with the remaining dressing.

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