Tuna And Red Pepper Salad
A vibrant tuna and red pepper salad bursting with fresh herbs and tangy rice vinegar, perfect for light lunches or summer gatherings with crisp greens and bold flavors.
Ingredients
- 2 (6 1/2 oz.) cans solid white tuna, separated into chunks ⓘ
- 2 large sweet red peppers, cut into thin strips ⓘ
- 1 cup chopped fresh parsley ⓘ
- 1/2 cup chopped fresh cilantro
- 2 Tbsp. rice vinegar ⓘ
- 1 Tbsp. sesame oil ⓘ
- 1 Tbsp. vegetable oil ⓘ
- 1/4 tsp. dried crushed red pepper ⓘ
- 1/4 tsp. salt ⓘ
- radicchio ⓘ
- leaf lettuce ⓘ
Instructions
- Combine the tuna, red peppers, parsley, and cilantro in a large bowl.
- Mix the rice vinegar, sesame oil, vegetable oil, red pepper flakes, and salt; drizzle over the tuna mixture.
- Gently toss to combine. Cover and chill for up to 1 1/2 hours if desired.
- Arrange the salad on radicchio and leaf lettuce; serve immediately.
Tips & Substitutions
For added flavor, consider substituting lime juice for rice vinegar or adding diced avocado for creaminess. If fresh herbs are unavailable, dried parsley and cilantro can work in a pinch, though using fresh is preferable for taste. To enhance the heat, try adding more crushed red pepper or a dash of hot sauce. This salad is versatile and pairs beautifully with Mediterranean recipes.
Serving Suggestions
This Tuna and Red Pepper Salad is perfect as a light lunch or dinner. Serve it with crusty bread or over a bed of mixed greens for a refreshing meal. It also pairs nicely with leafy greens and can be accompanied by a side of roasted vegetables or a quinoa salad for a more substantial feast.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to two days. The flavors will meld, making it taste even better the next day. To reheat, gently warm in a skillet over low heat, being careful not to overcook the tuna, which can become dry.
Nutrition & Diet Analysis (per serving)
Each serving of Tuna And Red Pepper Salad contains roughly 81 calories, with 4g protein, 7g carbohydrates, and 5g fat. It is an excellent source of vitamin C (98% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 1774mg per serving (77% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use canned tuna in water instead of oil?
Absolutely! Canned tuna in water is a healthier option and will work well in this recipe. Just be sure to drain it thoroughly to avoid excess moisture in the salad. The dressing will still add plenty of flavor.
Is it possible to make this salad ahead of time?
Yes, you can prepare the salad up to 1 1/2 hours ahead of time and chill it. However, for optimal freshness, it's best to mix the dressing just before serving. If you're making it further in advance, store the dressing separately and combine when ready to serve.
What can I substitute for radicchio?
If radicchio is unavailable, you can use other bitter greens like arugula or endive as a base. Alternatively, you can use romaine or spinach for a milder flavor. Each option will provide a different taste and texture to your salad.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).