Best Roasted Red Pepper Tuna Salad With Sherry Vinegar Recipes

Weight Watchers Roasted Red Pepper Tuna Salad image

Provided by Palmtreesbend

Time 10m

Yield 4 serving(s)

Number Of Ingredients 6

1/4 cup fat-free mayonnaise
1 tablespoon nonfat sour cream
1/2 tablespoon dill
1/2 medium onion, chopped
1/4 cup roasted red pepper, chopped (packed without oil)
12 ounces water-packed tuna fish, drained

Steps:

Nutrition Facts : Calories 120.8, Fat 1.2, SaturatedFat 0.3, Cholesterol 27.5, Sodium 531.2, Carbohydrate 4.2, Fiber 0.7, Sugar 2, Protein 22.2

Roasted Red Bell Peppers With Sherry Vinegar image

Provided by Rinshinomori

Categories Peppers

Time 1h10m

Yield 1 1/2 C

Number Of Ingredients 7

4 medium red bell peppers
1/2 cup extra virgin olive oil (preferably Spanish)
4 garlic cloves, peeled and thinly sliced
1/4 cup water
2 tablespoons sherry wine vinegar
salt
1 teaspoon flat leaf parsley, chopped

Steps:

Heat the oven to 400 F degrees.
Brush the peppers with a thin film of the olive oil and place them in a roasting pan.
Roast for 30 minutes, turning them over every 10 minutes until all sides are browned. Remove the pan from the oven and allow the peppers to cool.
Peel, seed and tear them into strips. Set aside.
Heat the remaining oil in a medium saucepan over medium heat. Add the garlic and cook until brown, about 1 minute.
Add the peppers and water, cover the pan, and cook on low heat until sauce has a silky texture and becomes emulsified, about 30 minutes.
Add the sherry vinegar, salt to taste, and the parsley. Serve at room temperature or allow to cool.