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Item price
60p each est.Price per unit
£3.75/kgPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Preheat the grill to high. Halve the peppers lengthways then scoop out and discard the seeds. Place cut-side down on a foil-lined baking tray and grill for 8-10 minutes or until the skin is blackened. Tip the hot peppers into a mixing bowl and cover with a lid (such as a plate); set aside for 10 minutes to steam.
Meanwhile, boil the pasta in a pan of salted boiling water for 11 minutes, then drain.
Carefully remove and discard the skins from the peppers, then slice into strips. Return to the mixing bowl with any steaming juices. Stir in the oil, vinegar, olives, shallot and parsley. Tip in the hot pasta and toss everything together. Flake through the tuna steak and divide between plates, scattering over the pine nuts to serve.
This dish also tastes delicious when chilled, and makes a perfect lunch on the go.
Puklavec & Friends Sauvignon Blanc & Pinot Grigio, Slovenia, is bursting with fresh citrus flavours, making it a great partner for this salad.
Typical values per serving when made using specific products in recipe
Energy | 2,512kJ/ 598kcals |
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Fat | 20g |
Saturated Fat | 3.2g |
Carbohydrates | 64g |
Sugars | 9.2g |
Fibre | 7.4g |
Protein | 36g |
Salt | 1.2g |
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