Salad with tuna, mozzarella, and peppers

Name: Salad with tuna, mozzarella, and peppers
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: Yellow peppers 1; Red peppers 1; Beefsteak tomatoes 3.5 oz; Datterino tomatoes 1 cup; Fresh chili pepper 1; Anchovies in oil 0.5 oz; Tuna in oil 6.5 oz; Black olives pitted 0.7 cup; Mozzarella cheese 7 oz; Basil to taste; Escarole (endive) 4 cups; Extra virgin olive oil 3 ¾ tbsp; Apple cider vinegar 2 tsp; Fine salt to taste; Black pepper to taste

it es fr de br

414

Calories per serving

Gluten Free

Energy Kcal 414
Carbohydrates g 7.3
of which sugars g 7.1
Protein g 23.5
Fats g 32.4
of which saturated fat g 9.18
Fiber g 2.3
Cholesterol mg 55
Sodium mg 593

Difficulty: Easy
Prep time: 20 min
Cook time: 30 min
Serving: 4
Cost: Average

PRESENTATION

Tuna mozzarella salad is seriously an Italian go-to, especially during those scorching summer days. Honestly, in places like Sicily and along the stunning Amalfi Coast, people really love these colorful dishes when the sun's relentless. The mix of tender tuna, soft mozzarella, and crisp bell peppers? Well, it's a tripudio di colori e di sapori—a true explosion of color and flavor. Plus, you get a good dose of vitamins and protein. When the heat is just too much, this dish hits the spot. Really simple. The best part about this tuna salad recipe? No cooking needed—just chop and toss. Seriously, who wants to turn on the oven when it is so hot?

And here's the thing: Italians often add sweet and sour peppers, peperoni in agrodolce, for that tangy and sweet twist. Really changes it up, you know? It's different from your usual tuna mozzarella salad.

When you're over heavy meals, this mozzarella salad is perfect. Fresh moist mozzarella, salty tuna, crunchy peppers—each bite is light yet filling. And it's not just a salad; it's pretty much a meal, especially with some crispy bruschetta on the side. Exactly like in Italian homes. Adding this to your summer lineup means you get tons of nutrients without any fuss. Try swapping in agrodolce peppers if you’re in the mood to shake things up. To be honest, it really really shifts the vibe and keeps it interesting. Whether it’s a quick lunch or a light dinner you are after, or just craving something Mediterranean, this mozzarella salad recipe will be your go-to all season. And look, it’s easy to see why tuna salad with peppers is such a favorite. It's so so fresh, cool, and easy to enjoy, no matter how crazy hot it gets outside. Can't go wrong.

How to prepare Salad with tuna, mozzarella, and peppers

To prepare the salad with tuna, mozzarella, and peppers, start by washing the peppers, then place them on a baking tray lined with parchment paper 1 and let them cook at 482°F for about 30 minutes or until you notice the skin is blistered 2, occasionally turning the peppers for an even roast. Once cooked, put the peppers in a food bag and leave them closed like this to cool 3

Once the peppers have cooled, remove the skin, which will peel off very easily 4. Then cut them in half, remove the top and the inner seeds, and slice them into strips about 0.4 inches thick 5. Clean the endive by removing the tip 6,

completely remove the leaves and rinse under running water 7 to remove any soil residue. After letting them drain for a while, slice the endive into strips with a knife 8 and place them in plenty of cold water 9 to prevent the cut parts from oxidizing and changing color.

After washing the tomatoes 10, remove the stem, cut them in half, and then into slices to get 4-5 wedges from each half tomato 11. Do the same with the cherry tomatoes 12 by cutting them into 4 parts.

Remove the stem from the chili pepper, then cut it lengthwise and remove the inner seeds using the tip of the blade 13. Then slice it finely 14 to get only the aroma of the chili without imparting a strong spicy flavor. Meanwhile, chop the anchovy fillets 15

Then cut the mozzarella first into thick slices, then into strips, and finally into cubes of about 0.8 inches 16. Finally, drain the canned tuna, and all the ingredients will be ready to compose the salad 17. Then, place the beefsteak and cherry tomatoes together in a large bowl and season with salt and pepper 18.

Then add the peppers 19, whole black olives, and the tuna that you have flaked with a fork 20, the endive, and the mozzarella cubes 21.

After mixing, add the minced anchovies 22 along with the chili pepper 23, a bit of extra virgin olive oil 34,

adjust salt and pepper 25, pour in the vinegar 26, and mix. Your salad with tuna, mozzarella, and peppers is now ready: just perfume it with a few basil leaves and then enjoy it! 27

Storage

It is recommended to consume the salad with tuna, mozzarella, and peppers immediately. Otherwise, keep it in the refrigerator for no more than one day, covered with plastic wrap.

Advice

As with all big salads, creativity and seasonality are key, so choose the tomatoes you like best and add or substitute whatever you prefer without any problems!

A touch of flavor? Toasted bread croutons baked with a bit of oil and oregano!

If you like the combination of peppers with tuna, try it also as a main dish with the Pasta with peppers and tuna recipe.

For the translation of some texts, artificial intelligence tools may have been used.