Prep 0 mins
Cook 20 mins
From Food & Wine April 2009.
- 1 red bell pepper
- 3 tablespoons pine nuts
- 3 tablespoons extra virgin olive oil
- 1 medium onion, cut into 1/2-inch dice
- 1 large tomatoes, coarsely chopped
- 1 (8 ounce) can tuna in olive oil, drained and broken into chunks
- salt & freshly ground black pepper
- 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.
- 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.
- 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.
- 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.
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.
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.