Bell peppers are in peak season from July to September, a time when they are most sweet and flavorful. Combined with a little sweet onion and quality Italian tuna, this simple dish is delicious and refreshing and can be made in minutes.
Serves 2 generously
6 oz quality Italian tuna in olive oil (Tonnino, Callipo, etc)
1/3 of a red, yellow and orange bell pepper
1/4 of a sweet onion
Sea salt and pepper to taste
Chop the bell peppers and onion into small bits. Add the tuna, breaking it into small pieces to combine with the vegetable mixture. Drizzle with olive oil as needed. Add sea salt and pepper to taste.
You may use regular tuna brands as well, though the Italian brands give it a distinct flavor.
Don’t be afraid to add more olive oil if the salad seems dry.