Tuna & roasted pepper pasta salad

Step by Step

Step 1

Preheat the grill to high. Halve the peppers lengthways then scoop out and discard the seeds. Place cut-side down on a foil-lined baking tray and grill for 8-10 minutes or until the skin is blackened. Tip the hot peppers into a mixing bowl and cover with a lid (such as a plate); set aside for 10 minutes to steam.

Step 2

Meanwhile, boil the pasta in a pan of salted boiling water for 11 minutes, then drain.

Step 3

Carefully remove and discard the skins from the peppers, then slice into strips. Return to the mixing bowl with any steaming juices. Stir in the oil, vinegar, olives, shallot and parsley. Tip in the hot pasta and toss everything together. Flake through the tuna steak and divide between plates, scattering over the pine nuts to serve.