ROASTED PEPPER ROLLS STUFFED WITH TUNA

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Roasted Pepper Rolls Stuffed With Tuna image

Peperoni Farciti con Tonno e Acciuga, Lidia Bartianich's Newletter. The combination of sweet, meaty roasted peppers and well-seasoned oil-cured tuna is wonderful! Any fresh, meaty sweet bell-type peppers are suitable, different colors makes a nice presentation. Peppers always taste better when roasted at home but a jar of roasted red peppers can be substituted. The tuna filling is delicious on crostini or crackers: the sandwich, is out of this world!:).

Provided by Manami

Categories     Tuna

Time 1h

Yield 15 Small Rolls

Number Of Ingredients 10

1 1/2 lbs sweet red peppers (about 3-4 peppers) or 1 1/2 lbs assorted color bell peppers (about 3-4 peppers)
1/3 cup extra virgin olive oil (more if needed)
1 teaspoon coarse sea salt or 1 teaspoon kosher salt, to taste
12 ounces tuna in olive oil (preferably imported from Italy -- 2- 6oz cans)
2 small anchovy fillets, drained and chopped fine
2 tablespoons small capers, drained and chopped fine
1 tablespoon apple cider vinegar
1 tablespoon prepared mustard
1/3 cup mayonnaise
1 tablespoon chopped fresh Italian parsley

Steps:

  • Preheat the oven to 350°F
  • Rub the peppers all over with 2 tablespoons olive oil, season with ½ teaspoon salt and place on a parchment-lined baking sheet.
  • Roast for 30 minutes or so, turning the peppers occasionally, until their skins are wrinkled and slightly charred.
  • Let the peppers cool completely.
  • Slice in half (through the stem end), discard the stem, peel off the skin and slice the halves lengthwise into strips 2-inches wide.
  • Scrape the seeds from the strips and lay them in a sieve to drain and dry.
  • To make the stuffing, drain the tuna, and break it into flakes in a medium-size bowl.
  • One at a time, mix the seasonings into the tuna with a fork: chopped anchovies, capers, vinegar, mustard, mayonnaise, parsley, 2 tablespoons olive oil and about ½ teaspoon salt.
  • Stir vigorously, breaking up lumps of fish, until the stuffing is soft and fairly smooth.
  • Add more of any seasoning to taste.
  • Drop a scant tablespoon of stuffing at one end of each roast pepper strip and roll it up snug, creating a neat cylinder.
  • Press the pepper as you wrap so it adheres to itself and stays closed.
  • To serve, arrange all the rolls on a platter, drizzle a bit more olive oil all over and sprinkle lightly with coarse salt.

Nutrition Facts : Calories 165.2, Fat 10.6, SaturatedFat 1.6, Cholesterol 16.5, Sodium 446, Carbohydrate 4.1, Fiber 1, Sugar 2.3, Protein 13.3

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