roasted pepper and tuna salad recipe | Schwartz

Ingredients

• 75 g (3 oz) fine French beans, blanched and sliced
• 6 cherry tomatoes, quartered
• 200 g (7 oz) tin of tuna in oil, drained
• 1 medium egg, hardboiled and sliced
• 8 pitted black olives, halved
• 1 large red pepper, halved
• 1 large yellow pepper, halved
• Dressing:
• 1 tbsp white wine vinegar
• 4 tbsp virgin olive oil
• 1 tbsp Basil
• 1/2 tsp Garlic Granules
• 1/2 tsp Coarse Ground Black Pepper
• Salt to taste
• Filling:
• 1/2 small red onion, finely sliced