Tuna With Roasted Peppers and Pine Nuts

Total Time
Prep 0 mins
Cook 20 mins

From Food & Wine April 2009.

Ingredients Nutrition


  1. Roast the red pepper directly over a gas flame or under a preheated broiler, turning occasionally, until charred all over. Transfer the pepper to a bowl, cover the bowl tightly with plastic wrap and let cool. When the pepper is cool enough to handle, discard the charred skin, seeds and stem. Cut the pepper into 1/2-inch pieces.
  2. In a large skillet, toast the pine nuts over moderate heat, shaking the skillet a few times, until the nuts are golden brown and fragrant, about 2 minutes. Transfer the pine nuts to a plate.
  3. Add the olive oil and diced onion to the skillet and cook over moderate heat until the onion is softened, about 5 minutes. Add the red pepper pieces and the chopped tomato and cook, stirring occasionally, until the tomato is softened, about 3 minutes. Transfer the vegetable mixture to a large serving bowl and let cool to room temperature.
  4. Add the tuna and toasted pine nuts to the vegetable mixture in the bowl and gently toss to combine. Season with salt and pepper and serve.
Most Helpful

This was a great tasting tuna salad, we loved it and I would definitely make it again. I cut down on the amount of olive oil and used both red and yellow onion. Made for ZWT6.

Michelle Berteig June 18, 2010

A little something extra for canned tuna. I wasn't quite sure how to eat it when I was done - it's a little oily for my taste to just eat on its own. I ended up making a sandwhich on french bread, with a splash of red wine vinegar. I used more traditional pimento rather than bell pepper.

realbirdlady May 21, 2009