Tuna, Mozzarella, and Bell Pepper Salad Recipe
Category: Salads
Serves: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Yellow bell pepper | 1 |
| Red bell pepper | 1 |
| Beefsteak tomatoes | 100g |
| Cherry tomatoes | 60g |
| Fresh chili pepper | 1 |
| Anchovies (in oil) | 12g |
| Canned tuna in oil | 180g |
| Black olives | 80g |
| Mozzarella cheese | 200g |
| Fresh basil leaves | A few sprigs |
| Endive (Escarole) | 100g |
| Extra virgin olive oil | 50g |
| Apple cider vinegar | 10g |
| Salt | To taste |
| Black pepper | To taste |
Instructions:
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Prepare the bell peppers: Start by washing the yellow and red bell peppers. Place them on a baking tray lined with parchment paper and roast them in the oven, turning them occasionally to ensure even cooking. Once they are tender and slightly charred, remove them from the oven and place them in a food-safe plastic bag. Seal the bag and let the peppers cool down slightly, which will help loosen their skins for easier peeling.
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Peel the peppers: Once the peppers have cooled, carefully peel off their skins, which should come off easily.
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Prepare the endive: Remove the tough stems from the endive, separate the leaves, and give them a thorough rinse under cold water to clean them.
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Prepare the tomatoes: Wash the beefsteak tomatoes and slice them in half. Cut each half into 4-5 wedges. Do the same with the cherry tomatoes, cutting them into halves.
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Prepare the chili pepper: Cut the chili pepper in half, remove the seeds, and slice it thinly.
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Cut the mozzarella: Slice the mozzarella cheese into thick slices, then cut those slices into strips, and finally into small cubes of about 2 cm each.
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Drain the tuna: Open the canned tuna, drain the oil, and flake it with a fork.
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Assemble the salad: In a large mixing bowl, combine the sliced beefsteak tomatoes, cherry tomatoes, and chili pepper. Season with salt and black pepper to taste. Add the roasted and peeled bell peppers, whole black olives, flaked tuna, and the endive leaves.
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Add the mozzarella: Gently fold in the cubed mozzarella, then sprinkle the chopped anchovies on top for an extra savory kick.
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Dress the salad: Drizzle the salad with extra virgin olive oil, and season with salt and pepper. Finally, pour in the apple cider vinegar and toss everything together gently to combine.
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Garnish and serve: Scatter a few fresh basil leaves on top for a burst of color and fragrance. Serve immediately, or chill for 15-20 minutes to allow the flavors to meld.
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | ~280 |
| Protein | ~20g |
| Fat | ~18g |
| Carbohydrates | ~8g |
| Fiber | ~3g |
| Sodium | ~500mg |
| Cholesterol | ~40mg |
This Tuna, Mozzarella, and Bell Pepper Salad is the perfect combination of fresh, savory, and tangy flavors. The roasted bell peppers add a smoky depth to the salad, while the creamy mozzarella and oily tuna provide richness. A touch of chili and anchovies brings a punch of spice and umami, making this dish as vibrant in flavor as it is in color. It’s an excellent light lunch, a side for dinner, or a refreshing addition to a picnic spread. Enjoy!
