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Roasted pepper and tuna salad with cumin dressing

Salads60 minutes4-6 people200 calories
1/52/53/54/55/5 (1 votes)
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By Irene Arcas

Roasted pepper salad with tuna and cumin dressing

In this salad I have a special affection for it because since I was little I have eaten it at my parents' house. It's a recipe my father taught me because they made it when he was little. Although traditionally it was prepared by roasting peppers in the fire (and now in the oven) we have adapted it to the thermomix, after Ascen published that spectacular recipe for roasted peppers.

It can be taken from the weather or cold. I recommend accompanying it with a good village bread or slices of toast (type toast). It's delicious. I hope you like it! In addition, it can be prepared in advance because it is a dish that gains a lot if we let it rest for about 12 hours.

Roasted pepper and tuna salad with cumin dressing

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Delicious and juicy salad made with red peppers, tuna and an exquisite garlic and cumin dressing. Ideal to take with toasts of bread.

  • Irene Arcas
  • Kitchen: Spanish
  • Recipe type: salads
  • Calories: 200
  • Rations: 4-6
  • Preparation time:
  • Cooking time:
  • Total time:

Ingredients

  • 3 red bell peppers not too big
  • Extra virgin olive oil to spread them at the beginning
  • 1.500 g of tap water for cooking with Varoma
  • Sal Island
  • Wrapping film
  • 4 cans of tuna in olive oil (80 g each)

Dressing:

  • 50 g of extra virgin olive oil (we can use all or part of the oil from the tuna cans)
  • 1-2 cloves of garlic (according to taste)
  • 1 tablespoon (dessert type) cumin
  • salt to taste

Preparation

  1. We wash the peppers. We spread them with olive oil and wrap each one in a piece of plastic wrap. We put them in the varoma container (not on the tray) and cover the container.

  2. We put the water in the glass, cover and put the varoma container in its position. We program 45 minutes, varoma temperature, speed 2.

  3. When the time is up we turn off the machine and wait a few minutes so as not to burn ourselves when cleaning them.

  4. We take a pepper, being careful not to burn ourselves, we remove the film, we remove both the stem and the seeds, we cut it into strips and we peel those strips. It is important at this point that all the liquid that releases is collected in a bowl or in the container where we are going to place them later. And be careful, the liquid is hot. We do the same with the other two peppers.

  5. When they are all clean we place them in our container, along with their own juice.

  6. We put all the ingredients in the glass and crush 10 seconds, speed 7. We lower the remains and repeat others 10 seconds

  7. We put the drained tuna with the peppers, we dress our salad and let it rest for a few minutes or a few hours.

TM21 equivalences

table-equivalences


Discover other recipes of: Regional Cuisine, Salads and Vegetables, Easy, Varoma Recipes

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  1.   Kitchens said
    ago 8 years

    Where is the tuna? It appears in the title but not among the ingredients or in the recipe.

    Reply to Cocinitas
    1.    Irene Arcas said
      ago 8 years

      Corrected!! Sorry, I didn't realize 🙂 Thank you for writing to us. A hug!!

      Reply to Irene Arcas
  2.   Thermomix Recipes - MO's Cupboard said
    ago 8 years

    Delicious 😉

    Respond to Thermomix Recipes - MO's Cupboard