Tuna Salad With Hot and Sweet Peppers
4 servings
| 1 red, orange or yellow bell pepper, thinly sliced | Marinate peppers & chile, 10 min | Toss in celery, tuna & parsley, season |
| 1 hot green chile, such as serrano, seeded if desired, thinly sliced | ||
| 22 ml sherry or red wine vinegar | ||
| Salt and black pepper | ||
| 2 celery stalks, cut into ¼-inch dice | ||
| 2 (5-ounce / 140 g) cans or 1 (7- to 8-ounce / 200–225 g) jar tuna packed in olive oil | ||
| 15 g fresh flat-leaf parsley leaves, coarsely chopped |
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