Roasted Pepper and Sweet Potato Salad with Tuna Recipe

Looking for a way to use vegetables from your garden? This recipe incorporates tuna and veggies to create an exotic medley perfect for gatherings or for a quick lunch.



From "Two If By Sea"
June 2017

  • Sweet Potato salad with tuna
    Roasted Pepper and Sweet Potato Salad with Tuna combines potato salad and seafood in a delicious manner.
    Photo by by Michael Piazza
  • “Two If By Sea,” by Barton Seaver, contains mouth-watering seafood recipes that are both delicious and nutritious.
    Courtesy Sterling Epicure
  • Sweet Potato salad with tuna

Yield: 4 servings

“Two If by Sea” (Sterling Epicure, 2016), by Barton Seaver, includes over 150 seafood recipes that will reel you into the kitchen. Made using nutrient-rich and fresh ingredients, these recipes will remind you of the coast no matter where you are. This excerpt from pages 82-83 draws upon Spanish cuisine for culinary inspiration.

You can purchase this book from the Mother Earth Living store: Two If by Sea

Ingredients:

• 2 red bell peppers
• 1 pound fingerling potatoes
• 1-1/5 pounds sweet potato, cut into 1-inch pieces
• Salt
• 2 (5-ounce) cans waterpacked U.S. albacore tuna, water drained and reserved
• 6 ounces slivered almonds, toasted
• 3 tablespoons Classic Aioli or mayonnaise
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon freshly grated nutmeg, for garnish

Instructions:

1. Roast the peppers directly over the burners of a gas stove or under the broiler until the skins are blackened all over.

2. Remove from the heat and place in a loosely sealed bag to steam.

3. Taking care to save any juices, peel the peppers (it’s okay to leave some black flecks or small patches of skin). Remove and discard the seeds, then cut the peppers into thin strips.

4. Meanwhile, place the fingerlings and sweet potatoes in a pan with a generous pinch of salt and the reserved tuna water, cover with cold water, and cook until they can be easily pierced with a knife, about 10 minutes.

5. Drain the potatoes, then toss gently with the almonds, aioli, reserved pepper juices, and olive oil to combine.

6. Arrange the potato mixture on a platter and top with the pepper strips and any juices.

7. Gently flake the tuna and scatter it over the salad. Sprinkle the nutmeg over the salad and serve.

 

More from Two If By Sea:

Salmon Ceviche with Dill


Reprinted with permission from Two If By Sea © 2016 by Barton Seaver, Sterling Epicure, an imprint of Sterling Publishing Co., Inc. Photography by Michael Piazza. Buy this book from our store: Two If By Sea


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