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Molded Tuna and Roasted Pepper Salad Recipe

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Molded Tuna and Roasted Pepper Salad
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Ingredients
9
Count
Nutrition
225
Calories
Total time
50
Minutes
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Ingredients:

Directions:

  1. Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Add the tomatoes and cook, stirring gently, until reduced slightly, 6-7 minutes. Stir in the sugar, and 2 tablespoons of the vinegar and season with salt to taste. Cook the tomatoes until the flavors blend, about 1 minute. Using a slotted spoon, transfer the tomatoes to a sieve set over a bowl and let the liquid drain for a few minutes. Let the tomatoes cool completely.
  2. Meanwhile, place the roasted peppers in a bowl and add 1 tablespoon of the olive oil, the remaining 1 tablespoon vinegar, and a little salt and toss to mix. Let stand for about 30 minutes.
  3. Place the olive paste and the remaining 3 tablespoons olive oil in a small bowl and whisk to mix.
  4. Assemble the salad: Line a 9-inch pie plate with plastic wrap, leaving some overhanging in two places. Arrange half of the roasted peppers on the bottom of the pie plate, scatter half of the tuna on top, drizzle a little basil oil over it, and top with half the tomato mixture. Top with layers of the remaining pepper strips, tuna and tomato mixture, drizzling some of the basil oil very lightly over the layers. Place a large serving plate on top of the pie plate, invert it and remove the pie plate and plastic wrap. Drizzle a little of the basil oil and the olive past mixture over the top of the salad. Decoratively drizzle the remaining basil oil around the salad (you might not need all of it) and dot with the remaining olive paste mixture. Serve the salad at once.
  5. Note: Small jars of black olive paste are available in specialty food markets. If you can't find any, substitute tapenade.
  6. Fresh Basil Oil:.
  7. If using the oil right away, you can skip blanching the basil.
  8. 1 1/2 cups packed basil leaves.
  9. 1/2 cup extra-virgin olive oil.
  10. Kosher salt.
  11. Bring a medium-size saucepan of water to a boil over high heat and prepare a bowl of ice water.
  12. Blanch the basil in boiling water just until it turns bright green, 10-15 minutes. Drain and plunge into the ice water. Drain again, pressing it against the sieve to extract as much water as possible.
  13. Place the basil in a blender, add the olive oil and puree until completely smooth. Transfer to a bowl, season with salt, and let stand 30 minutes before using. The oil will keep in the refrigerator for 1 week. Bring to room temperature before using. Makes 1/2 cup.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 224.51 Kcal (940 kJ)
Calories from fat 119.86 Kcal
% Daily Value*
Total Fat 13.32g 20%
Cholesterol 7.65mg 3%
Sodium 231.24mg 10%
Potassium 456.88mg 10%
Total Carbs 10.68g 4%
Sugars 8.15g 33%
Dietary Fiber 2.37g 9%
Protein 13.52g 27%
Vitamin C 126.1mg 210%
Iron 28.6mg 159%
Calcium 21.4mg 2%
Amount Per 100 g
Calories 77.51 Kcal (325 kJ)
Calories from fat 41.38 Kcal
% Daily Value*
Total Fat 4.6g 20%
Cholesterol 2.64mg 3%
Sodium 79.83mg 10%
Potassium 157.73mg 10%
Total Carbs 3.69g 4%
Sugars 2.82g 33%
Dietary Fiber 0.82g 9%
Protein 4.67g 27%
Vitamin C 43.5mg 210%
Iron 9.9mg 159%
Calcium 7.4mg 2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 5.1
    Points
  • 6
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol

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