Recipe Details
Mediterranean-Inspired Oil-and-Vinegar Tuna Salad with Pickled New World Peppers
Drawing inspiration from the vibrant, tangy oil-and-vinegar tuna salads of the Mediterranean, this contemporary twist elevates the classic with bold New World peppers. By marinating thinly sliced hot and sweet peppers in vinegar and salt, we achieve a bright, pickled flavor profile while preserving their satisfying crispness—an essential balance that forms the heart of this dish. Combined with the olive oil from the oil-packed tuna, the pepper mixture yields a zesty, nuanced dressing, while celery and parsley add layers of freshness, making this creation both versatile and deeply flavorful.
Ingredients (Serves 2–3 as a side or appetizer)
1 can (12 oz/340g) oil-packed tuna (drained, reserving the oil)
½ medium sweet bell pepper (e.g., red or yellow), thinly sliced
¼ small hot pepper (e.g., jalapeño, serrano, or Thai chili), thinly sliced (adjust heat to preference)
2 tbsp white wine vinegar (or apple cider vinegar for a milder tang)
1 tsp kosher salt (or to taste)
2 tbsp olive oil (from the tuna can, plus extra if needed for dressing)
1 stalk celery, finely diced
¼ cup fresh parsley, chopped
Optional: pinch of black pepper (to taste)
Step-by-Step Preparation
1. Marinate the Peppers
In a small bowl, combine the thinly sliced sweet and hot peppers. Add the vinegar and salt, toss to coat evenly. Let marinate at room temperature for 5–7 minutes to develop tanginess while retaining crisp texture. Note: Avoid over-marinating, as this can soften the peppers.
2. Craft the Tangy Dressing
After marinating, drain excess liquid from the pepper mixture (reserve this liquid for the dressing). In a mixing bowl, whisk the reserved pepper-vinegar marinade with the olive oil from the tuna can. Stir until emulsified; adjust with a pinch of sugar if the acidity feels too sharp.
3. Combine Core Ingredients
Add the drained tuna to the dressing bowl. Gently fold in the diced celery (for a vegetal crunch) and chopped parsley (for herbaceous brightness). Season with a light sprinkle of black pepper, then taste and adjust salt or vinegar to balance flavors.
4. Refine and Serve
Taste the mixture once more; add a splash of olive oil if the dressing is too thick, or a touch more vinegar if it lacks tang. This salad shines as:
A standalone appetizer (in small ramekins).
A zesty condiment over toasted sourdough.
A vibrant toss-in for arugula, butter lettuce, or cooked pasta.
Key Notes
The pickled pepper base ensures a bright, layered flavor with subtle heat, while the tuna provides umami depth. For a vegetarian twist, substitute the tuna with marinated artichoke hearts or white beans. Celery’s mild vegetal crunch and parsley’s fresh aroma harmonize to create a dish that is as visually appealing as it is deliciously balanced.