Ingredients

Method

• 2 green peppers, halved and seeded
• 3-4 firm red tomatoes, cut into wedges or sliced
• 1 x 170 g can tuna, drained
• 2 hard-boiled eggs, sliced or cut into wedges
• 6 spring onions, thinly sliced
• 1 dried red chilli, finely chopped
• 1 T capers
• 2 T chopped parsley
For the dressing, mix together
• 3 T olive oil
• Sea salt and freshly ground black pepper

Method

Ingredients

Grill the peppers, cut side down, until charred and soft. Wrap in a brown paper bag and cool. When cool enough to handle, slice into strips. Place the grilled peppers and tomato wedges in a bowl.
Separate the tuna into flakes and add to the tomato and peppers. Add the egg and sprinkle with the onion, chilli and capers. Pour over the dressing and sprinkle with parsley.

Cook’s tip: If you want to use fresh tuna, slowcook it in olive oil, covered with baking paper, in a low oven until just done and still moist. For a gentler dish simply leave out the chilli.

Per serving: 1926kJ, 34g protein, 30g fat, 6.25g carbs