Tuna, Roasted Pepper & Avocado Salad

4
Servings
20m
Prep Time
5m
Cook Time
25m
Ready In


"Recipe source: Mediterran Fresh cookbook"

Original recipe yields 4 servings
OK
  • FOR DRESSING

Nutritional

  • Serving Size: 1 (374.5 g)
  • Calories 820
  • Total Fat - 74.9 g
  • Saturated Fat - 10.6 g
  • Cholesterol - 11.1 mg
  • Sodium - 476.1 mg
  • Total Carbohydrate - 25.3 g
  • Dietary Fiber - 9.9 g
  • Sugars - 4.6 g
  • Protein - 17.7 g
  • Calcium - 125.5 mg
  • Iron - 4.6 mg
  • Vitamin C - 128.4 mg
  • Thiamin - 0.2 mg

Step 1

To make the dressing: Toast the cumin seeds in a skillet over low heat, stirring occasionally, until fragrant (1 minute or so). Grind the seeds in a spice mill, then whisk with the remaining ingredients (-pepper).

Step 2

Broil, grill or flame-char the peppers until blackened on all sides. Place in a paper bag, close, and let steam for 15 minutes. When the peppers are cool enough to handle, peel them, remove the seeds, and slice into 1/2 inch strips OR use jarred roasted bell peppers, drained.

Step 3

In a large bowl toss the greens, tuna, peppers and avocados with the dressing. Sprinkle the salad with olives and serve.

Tips & Variations


No special items needed.

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