Tuna Slaw with Mini Roasted Peppers
A great make ahead meal, especially after a workout! This tuna slaw is topped with mini roasted sweet peppers for extra sweetness to contrast the cabbage.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 2 servings 1x
Ingredients
Scale
For the roasted peppers:
- 12 mini sweet peppers, with stems removed, halved (or cook a tray full and reserve the leftovers for later!)
- Oil of your choice
- Seasonings of your choice – garlic, oregano & red pepper flakes works well
For the tuna slaw:
- 1 can BPA-free tuna, drained
- 4 cups either coleslaw mix or finely sliced cabbage
- Olive oil to taste
- Juice of half a lime
- 1/4 – 1/2 cup of salsa
Instructions
For the roasted peppers:
- Preheat oven to 425F.
- De-stem and halve mini peppers, removing seeds if you wish. Toss in oil and seasonings to coat, then lay out on baking tray.
- Roast for 10 – 15 minutes, until they start to blacken in places.
For the tuna slaw:
- Add all ingredients to bowl and toss to combine / dress.
- Plate the tuna slaw and top with the roasted sweet peppers to serve.
Find it online: https://meatified.com/tuna-slaw-with-mini-roasted-peppers/