Tuna Slaw with Mini Roasted Peppers

Full disclosure: when I made this tuna slaw I was in that post-workout fog which makes you act as though the most important thing is to EAT RIGHT NOW. Which, you know, it is. But if I’d had any sense, I would have roasted an entire tray of these peppers instead of just enough for a salad. Don’t be like me: roast a whole tray! Keep the extras in the fridge and throw these suckers on just about anything because they’re delicious! They’re also pretty, lookit:

So we’re going to make a salad in about 15 minutes with minimal effort. Especially if, like me, you’re sneaky and come prepared with one of those naughty pre-chopped coleslaw mixes. I don’t usually buy these, but when they’re on sale and you’re getting 2 lbs of ready-sliced cabbage for less than the price of a small head of cabbage, I’m in! Anyway, first you need to preheat your oven to 425F while you cut the stems off your peppers and then halve them. Throw out the little seeds if you feel like the effort. Toss these in a bowl with whatever seasonings you prefer and a little oil until they’re lightly coated. I used some garlic, oregano and red pepper flakes.

Now just spread your peppers out on a baking tray and put in the oven for about 15 minutes, until they begin to blacken in places.

In the meantime, make your tuna slaw. Add several big handfuls of cabbage to a bowl (reuse the one you tossed your peppers in earlier for minimal washing up) and feel free to throw in any other bits of vegetables you have lying around in your fridge. I had a sliver of onion and the end of a cucumber which I threw in to use up. Add your drained tuna, the juice of half a lime and as much olive oil as you want. Top with a generous amount of your favorite salsa and toss to dress. Split the slaw between plates. Once the peppers are done, top the slaw with them and dig in!

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