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Ensalada de Atún y Pimientos #FishFridayFoodies

It's time for Fish Friday Foodies' June 2021 event. We are a group of seafood-loving bloggers, rallied by Wendy of A Day in the Life on the Farm, to share fish and seafood recipes on the third Friday of the month. 

This month, we are looking at seafood shortcuts. The prompt was to: Have some fun with seafood, use the frozen cooked shrimp, the salmon or tuna in a pouch or the tinned fish or other seafood. I'm all about shortcuts, especially during summer months when I'd rather be outside enjoying the sunshine than in the kitchen. Here's to timesavers I cannot wait to try these recipes...

Wild Planet's Canned Tuna

Wild Planet is committed to sourcing only from fisheries that practice sustainable fishing methods. In this case, Wild Planet sources exclusively  through the use of pole and line fishing techniques. Greenpeace ranked Wild Planet as number one in a recent review of twenty different brands of canned tuna. Additionally, Wild Planet tuna is considered a 'best choice' for sustainability by the Monterey Bay Aquarium Seafood Watch® program!

I noticed that because Wild Planet tuna is packed without added water, broth or fillers, there is very little liquid to drain from the can before using it. And the liquid that is in there is natural juices from the fish. So, don't drain it at all! I mixed it right into my recipe for the Omega-3s. Yum.

Ensalada de Atún y Pimientos

Ensalada de Atún y Pimientos is a recipe that friends from Spain served when we had dinner at their house years ago. And it's been a favorite ever since. Roasting the peppers take the longest, but it's worth the effort and I usually roast them on a Sunday and have the salad for lunch or dinner before the middle of the week.

Ingredients serves 6
  • 6 roasted peppers (I like to use a mixture of red, yellow, and orange peppers)
  • three cans tuna
  • 4 hardboiled eggs, peeled and diced
  • freshly ground salt, to taste
  • freshly ground pepper, to taste
  • olive oil, as needed
  • organic lettuce for garnish, optional


Roasting peppers is a cinch! Here's what you need to're four, easy steps away from having freshly roasted, peeled bell peppers for whatever you choose.

Place your washed and dried bell peppers on a parchment-lined baking sheet. Preheat your oven to 400 degrees Fahrenheit.

Roast for 25 minutes until the skin is beginning to char. Flip over and roast for another 25 minutes. Your peppers should begin to look deflated and softened.

Now to steam them...Place your peppers in a sealed bag or covered glass dish. The steam helps loosen the skins so you can peel them easily. Leave them sealed until they are completely cool.

If you're using them immediately, peel them now. If you're using them in a few days, refrigerate and peel when you're ready to use them.

Peel and dice your peppers. Please them in a medium mixing bowl with the tuna and their juices. Add in your diced eggs. Mash lightly with a fork, leaving the tuna in bite-sized pieces. Season to taste with salt and pepper. Drizzle with olive oil before serving.

I plated these samples in small ramekins on top of organic lettuce leaves.

That's a wrap for the Fish Friday Foodies' shortcut event. We'll be back next month with picnic recipes made with seafood. Stay tuned for some more great ideas and recipes.


  1. Those roasted peppers bring this tuna salad right over the top. I can almost taste their sweet goodness gracing that salad.

  2. This sounds absolutely delicious and would make a wonderful light lunch or dinner - all those beautiful roasted peppers!

  3. What a beautiful, colorful appetizer, Camilla! I need to look for that tuna in my grocery store. I usually buy tuna in water but wild caught in its own juice sounds much better.


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