Tuna Salad With Hot and Sweet Peppers

By Genevieve Ko

Updated July 15, 2022

Tuna Salad With Hot and Sweet Peppers
Bobbi Lin for The New York Times. Food Stylist: Eugene Jho. Prop Stylist: Christina Lane.
Total Time
10 minutes
Rating
4(535)
Comments
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Inspired by the oil-and-vinegar tuna salads of the Mediterranean, this version includes new-world peppers. Letting thin slices of hot and sweet peppers sit with vinegar and salt for a few minutes gives them a pickled taste without taking away their crispness. It also makes for a sharp dressing when mixed with the olive oil from oil-packed tuna. Celery and parsley bring freshness to this blend, which is wonderful on its own and versatile enough to be spooned over toast or tossed with lettuce or pasta.

Featured in: 20 Easy Salads for Every Summer Table

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Ingredients

Yield:4 servings
  • 1red, orange or yellow bell pepper, thinly sliced
  • 1hot green chile, such as serrano, seeded if desired, thinly sliced
  • 1½tablespoons sherry or red wine vinegar
  • Salt and black pepper
  • 2celery stalks
  • 2(5-ounce) cans or 1 (7- to 8-ounce) jar tuna packed in olive oil
  • ¼cup fresh flat-leaf parsley leaves, coarsely chopped
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

160 calories; 6 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 2 grams polyunsaturated fat; 4 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 21 grams protein; 346 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Toss the pepper and the chile with the vinegar and a big pinch of salt in a large bowl. Let sit for 10 minutes. Meanwhile, cut the celery into ¼-inch dice.

  2. Step 2

    Add the celery, tuna with all of its oil and chopped parsley to the peppers. Toss until the tuna flakes into bite-size pieces and everything is well mixed, then season to taste with salt and pepper. Serve immediately or refrigerate in an airtight container for up to 2 days.

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Ratings

4 out of 5
535 user ratings
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Comments

Johnny Ventura

I prefer tuna in water and I try to get the best albacore tuna. Drain the water from the tuna and use a teaspoon or 2 of extra virgin olive oil to substitute for the oil in the oil packed tuna.Try Jalapeno instead of Serrano.

Cordau

It will be much tastier if you use a roasted or grilled bell pepper (or a couple of them).

Grace

I didn't have a hot pepper on hand, but I did have jarred pepperoncinis. Chopped up 4-5 few of those and used the brine instead of vinegar to marinate. Flavorful and satisfying lunch.

Stephanie

Nice recipe. Will add some capers next time.

Rosey

Tried this (with waterpacked tuna), adding cannelli beans, some fresh parsley and dill, a chopped shallot, and a dollop of dijon. Served on cucumber/tomato base. Delicious, and pretty.

Christa

From Genevieve Ko in the Cooking newsletter: "If you’re sweltering in a heat wave or just don’t feel like turning on the stove, you can draw a lot of flavor out of summer peppers by quick-pickling them. In this recipe I created as a play on Mediterranean-style tuna salads, thin pepper slices soak in vinegar and salt. The longer they sit, the softer and sharper they get. This mix with crunchy celery and grassy parsley tastes just as good with canned sardines."

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