Roasted Pepper Salad with Sardines and Tuna Recipe

Roasted pepper salad with tomatoes, sardines and tuna served on a Mediterranean-style platter. A fresh, colorful and deeply flavorful appetizer where roasted peppers meet marinated tomatoes and the rich taste of preserved fish.

Have you ever wanted to serve something easy, beautiful and full of flavor at the same time? That is exactly why I love recipes like this one. This roasted pepper salad with sardines and tuna feels generous, sunny and truly Mediterranean. The peppers become soft and sweet after roasting, the tomatoes bring freshness and fragrance, and the sardines and tuna add depth and substance. It is the kind of dish that looks simple, yet tastes like it was made with real care. Let’s see how to make Roasted Pepper Salad with Sardines and Tuna.

Mediterranean Summer Easy

Roasted Pepper Salad with Sardines and Tuna

Roasted pepper salad with sardines and tuna is a fresh Mediterranean appetizer made with roasted peppers, marinated tomatoes, basil and oil-packed fish.

Prep: 25m Cook time: 20m Total time: 45m Servings: 4 servings Cuisine: Italian Category: Appetizers

by Traditional Italian recipe Published on 30 March 2026

Ingredients

• Green bell peppers 3
• Ripe tomatoes 2
• Oil-packed sardines 8
• Oil-packed tuna 100 g
• Garlic 1 clove
• Fresh basil to taste
• Extra virgin olive oil 3 tablespoons
• Vinegar 1 tablespoon
• Salt to taste
• Black pepper to taste

Tools

• Oven or grill
• Knife
• Cutting board
• Bowl
• Spoon
• Serving plate

Instructions

1. Roast whole peppers until skin is charred.
2. Let them rest covered, then peel and remove seeds.
3. Cut peppers into pieces and arrange on a platter.
4. Season with olive oil, vinegar, salt and pepper.
5. Slice tomatoes and marinate with garlic, basil and oil.
6. Place tomatoes over peppers.
7. Add sardines and drained tuna.
8. Finish with basil and olive oil.
9. Gently mix before serving.

Nutritional values (per serving)

Calories
229 kcal

Fat
15.4 g

Carbohydrates
8.6 g

Protein
14.3 g

Sugar
4.5 g

Fiber
2.8 g

Sodium
350 mg

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Chef’s Tips

Roast the peppers until the skin is truly blistered

The quality of this dish depends a lot on the peppers. They should not just soften slightly; they should be properly blistered so the flesh turns silky and sweet. Once roasted, cover them for a few minutes so the trapped steam makes peeling much easier.

Keep the dressing balanced

This is not a sharp salad. The vinegar should stay in the background, adding brightness without overpowering the sweetness of the peppers or the richness of the fish. A gentle balance always works better than an aggressive marinade here.

Add the fish at the very end

Sardines and tuna should be placed on the salad only after the vegetables are seasoned and ready. That helps preserve their texture and keeps the presentation neat and appetizing. When serving, toss the salad with a very light hand.

Let the flavors settle briefly

A short resting time can make a real difference. Even just 15 minutes allows the peppers, tomatoes, basil and fish to come together in a more harmonious and rounded way.