Tuna Salad With Hot and Sweet Peppers

Updated July 15, 2022

Basic Information

• Total Time: 10 minutes (5 minutes active preparation, 10 minutes marinating)

• Servings: 2

• Difficulty: Easy

Description

A vibrant, no-cook summer salad perfect for heatwaves or quick meals, featuring tender canned tuna paired with crisp, quick-pickled sweet and spicy peppers, crunchy celery, and fresh herbs. The balance of sweet, tangy, and mild heat makes it a satisfying lunch or light dinner.

Ingredients

• 1 medium red, orange, or yellow bell pepper (thinly sliced, seeds and membranes removed if less heat is desired)

• 1 hot green chile (e.g., serrano; seeded for milder heat, left whole for texture if preferred), thinly sliced

• 1½ tablespoons sherry vinegar or red wine vinegar

• Kosher salt (generous pinch)

• Freshly ground black pepper (to taste)

• 2 celery stalks (trimmed, diced into ¼-inch pieces)

• 2 (5-ounce) cans or 1 (7- to 8-ounce) jar tuna packed in olive oil (with all oil reserved)

• ¼ cup fresh flat-leaf parsley leaves (coarsely chopped)

Preparation

Step 1: Marinate Peppers

In a large mixing bowl, combine the thinly sliced bell pepper and chile. Pour in the vinegar and sprinkle with a generous pinch of kosher salt (≈¼ teaspoon). Gently toss to ensure even coating. Let marinate at room temperature for 10 minutes to develop a tangy, softened texture.

While marinating: Trim any woody ends from the celery stalks, then dice into uniform ¼-inch pieces for crisp contrast.

Step 2: Combine & Toss

After marinating, drain excess liquid from the pepper-chile mixture (optional; retain a small amount for brightness). Add the diced celery to the bowl.

Open the tuna cans (packed in olive oil) and pour the entire contents (with oil) into the bowl. Using a fork, gently break the tuna into bite-sized flakes. Add the chopped parsley and toss everything together until well incorporated.

Season with freshly ground black pepper and additional salt to taste (start with ¼ teaspoon more salt if needed; the marinated peppers already contribute saltiness).

Step 3: Serve or Store

Taste and adjust seasoning. For immediate serving, plate the salad and garnish with a sprinkle of extra parsley or a thin slice of chile for visual appeal.

For later storage, transfer the salad to an airtight container and refrigerate. It will keep fresh for up to 2 days; let sit at room temperature for 5 minutes before serving to restore texture.

Variations & Tips

• Quick-Pickling Boost: Extend marination time to 20–30 minutes for deeper tang and softer peppers.

• Tuna Substitutions: Swap with sardines/mackerel (richer flavor) or water-packed tuna (drain thoroughly, then toss with 1–2 tsp olive oil to mimic oil-packed texture).

• Pepper Elevations: Roast or grill the sweet pepper first for smoky depth; substitute serrano with jalapeño for a brighter heat.

• Add-Ins: Experiment with cannellini beans, capers, Dijon mustard, or fresh dill for complexity (as suggested by readers).

Reader Comments & Pro Tips

• From Genevieve Ko (Cooking newsletter): "Quick-pickling summer peppers extracts their flavor without heat—this works with sardines too! Thin slices soften over time, pairing beautifully with celery and parsley."

• Water-packed tuna hack: Drain water, add 1–2 tsp olive oil, and use extra-virgin olive oil (evoo) for a creamy mouthfeel.

• Pepperoncini swap: Substitute jarred pepperoncini (4–5 chopped) with brine instead of vinegar for a milder, umami-rich twist.

• Final touch: Top with a dollop of Dijon or capers (per reader suggestions) for added depth.

Enjoy this adaptable, bright salad as-is or customize with herbs, beans, or alternative proteins!