SPRING TUNA GREEN SALAD WITH GARLICKY BLACKENED BABY PEPPER

Ingredients

• 6 cloves garlic flakes

• 400g sweet baby peppers

• 2 Tbsp olive oil, plus extra for drizzling

• sea salt, to taste

• freshly ground black pepper

• 400g runner beans

• 40 asparagus spears, blanched

• 2 170g tin solid light meat tuna in water

• 3 heads baby gem lettuce, rinsed and separated

• basil leaves, to garnish

Cooking Instructions

1. Pre-heat the oven to 200ºC.

2. Slice the garlic cloves into thin slivers.

3. Halve the sweet peppers and place them on a roasting tray. Scatter the garlic slivers over the pepper halves.

4. Coat the peppers in olive oil and season well with sea salt.

5. Roast in the oven for 15 minutes, or until charred and sizzling.

6. Pod the runner beans. Blanch the beans and asparagus spears until tender, but still crisp.

7. Drain the tin of tuna.

8. Toss together the baby gem lettuce leaves, asparagus, beans and tuna.

9. Squeeze over a generous amount of lemon juice then drizzle with olive oil before seasoning.

10. Top with fresh basil and the warm blackened peppers.

#tuna #salad #greens #capsicum #slaai