Tuna Salad With Hot and Sweet Peppers
Inspired by the oil-and-vinegar tuna salads of the Mediterranean, this version includes new-world peppers. Letting thin slices of hot and sweet peppers sit with vinegar and salt for a few minutes gives them a pickled taste without taking away their crispness. It also makes for a sharp dressing when mixed with the olive oil from oil-packed tuna. Celery and parsley bring freshness to this blend, which is wonderful on its own and versatile enough to be spooned over toast or tossed with lettuce or pasta.
- Serves: 4 persons
- 1red, orange or yellow bell pepper, thinly sliced
- 1hot green pepper, such as serrano, seeded if desired, thinly sliced
- 1 ½tablespoons sherry or red wine vinegar
- Salt and black pepper
- 2celery stalks
- 2(5-ounce) cans or 1 (7- to 8-ounce) jar tuna packed in olive oil
- ¼cup fresh flat-leaf parsley leaves, coarsely chopped
Step 1Toss both peppers with the vinegar and a big pinch of salt in a large bowl. Let sit for 10 minutes. Meanwhile, cut the celery into 1/4-inch dice.
Step 2Add the celery, tuna with all of its oil and chopped parsley to the peppers. Toss until the tuna flakes into bite-size pieces and everything is well mixed, then season to taste with salt and pepper. Serve immediately or refrigerate in an airtight container for up to 2 days.