Difficulty: Easy
Preheat the oven broiler and lightly oil the skins of the red peppers. Place them under the broiler, turning occasionally, until their skins are evenly blackened and blistered. Transfer to a plastic bag to steam.
Steam the tuna for 15 minutes, then let it cool and flake into small pieces. Cover and refrigerate.
Whisk together the olive oil and black tapenade to make the sauce. Peel the roasted peppers, remove stems and seeds, and slice into thin strips.
Bring 1.5 liters of salted water to a boil and cook the pasta for 10-12 minutes. Drain and transfer to a large salad bowl.
Add the flaked tuna, pepper strips, black olives, and tapenade sauce. Toss gently to combine, then sprinkle with capers and freshly ground pepper. Serve warm.
Chef Hubert's culinary ideas – Elevate this Mediterranean classic with premium olive oil and fresh, high-quality tuna for an authentic Catalan flavor profile drawn from years of seaside kitchen expertise.
