Roasted Red Pepper Tuna Wrap with Spring Salad Recipe

Dragons Den
About: Among the various options on The Dragon's Den menu is the Roasted Red Pepper Tuna Wrap with Spring Salad. A fairly easy dish to create while still packing great flavor. These grilled peppers are a great way to start off a meal or just by itself can be ordered off of the Small Bites portion of the menu. The dish was created by Michael Lou This red pepper tuna concoction is stuffed with fish, adorned with tangy capers, and served wit a side of Spring Salad to keep things fresh.

Cook Tip: Three ways to get roast red peppers: on the grill, on the stove top burner (gas) and oven. On the grill, cover in oil and rotate every few minutes until the desired char. To roast red peppers on the stove top turn the burners on medium heat and keep an eye on the peppers and rotate often, because of the direct heat, they will char quickly. To get them toasty in the oven, slather the peppers in oil, then put them into the oven at the highest temperature you have or under the broiler. Again, rotate them so it gets even char. After you've roasted your place them in a mixing bowl and cover them in plastic. This will allow the skin to be removed easily once they are relatively cool.

Recipe Info

Restaurant: The Dragon's Den | San Diego

Servings: 1
Prep Time: 15 minutes
Cuisine: Fusion
Meal Type: Recipemealtype object (6)
Main Ingredient: Recipemainingredient object (194)
Dish Type: Recipedishtype object (1)
Cooking Method: Recipemethod object (3)
Season/Occasion: Recipeoccasion object (12)
Dificulty: Recipedifficulty object (2)
Vegetarian: No



First season the red pepper with salt and pepper and grill until the outer skin is a little charred. Then let pepper cool in covered mixing bowl or paper bag and peel off the skin.

Lastly, cut pepper in to three portions to wrap tuna mix with. let pepper cool in fridge. To assemble the dish first wrap tuna mix with red pepper. Then add mixed salad with dressing of your choice.

Recipe Note:

Add all ingredients together and mix.  

Put in fridge to cool.

Prep Time Note:

Grill the peppers until they are slightly charred.


1/2 piece(s) stalk of celery finely diced 1 1/2 tsp. Onion finely diced 1 tsp. granulated garlic or finely diced clove 1/2 tsp. mustard 1 pinch Salt 1 pinch Black Pepper 1-1 1/2 tsp. Mayo 5 oz. Light tuna 2 piece(s) whole red peppers 2 Tbsp. Olive oil


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