Sharing several ingredients with a classic French Salad Niçoise but presented differently, this Eastern Mediterranean version quickly wins fans. Enjoy it with Quick Walnut Bread or toasted gluten-free soft sandwich bread.
Rub the interior of a large, shallow serving dish with the garlic halves to release some of the garlic oil, and discard them. Add successive layers (or sprinkles) of bell pepper strips, green onion, olives, tuna, chopped eggs, and parsley, and season with salt and pepper. Drizzle with the olive oil and lemon juice, and mix gently. Cover the dish with plastic wrap and chill for 30 minutes. Garnish with lemon wedges, if using, before serving.
Cook’s tip: Enjoy with the Quick Walnut Bread or toasted gluten-free soft sandwich bread.
(This recipe originally appeared in #2/2012)
Recipe by Jacqueline Mallorca. The author of more than a dozen cookbooks, Jackie Mallorca’s most recent titles include The Wheat-Free Cook and Gluten-Free Italian. For more information, tips and recipes, go to GlutenFreeExpert.com.
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