
A tuna salad with roasted bell peppers, onion, red wine vinegar, and dressing oil.
150 gCanned Tuna
220 gBell Pepper
45 gOnion
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1.5 tbspRed wine vinegar
1 tbspDressing oil
1.5 tspCooking oil
To tasteSalt
To tasteBlack Pepper
Roast bell pepper with cooking oil at 220°C / 425°F until softened and charred.
Slice roasted pepper and onion.
Whisk red wine vinegar, dressing oil, salt, and black pepper.
Toss pepper, onion, and tuna with dressing.