Ingredients
- 2 Red capsicum (bell pepper)s (Sliced lengthwise)
- 2 Zucchinis (Sliced lengthwise)
- 1 tablespoon Olive oil
- 1 x 400g gms Canned tuna in oils (Drained)
- 1 Red onion (Finely sliced)
- 1/2 Cup Green olives ((or black olives))
- 3/4 Cup Flat-leaf parsleys
- 2 tablespoons Olive oils (extra)
- 2 tablespoons White wine vinegars
- Cracked black pepper and sea salt
Instructions
- Toss the capsicum and zucchini with the olive oil. Cook on a hot chargrill or barbecue until tender.
- Combine with the tuna, onion, olives and parsley. Combine the extra oil, vinegar, pepper and salt and pour over the salad. Toss to combine and place on serving plates. Serve with crusty bread.
Notes
Serves 4.