Mini Peppers Stuffed With Tuna and Olive Rillettes

Name: Mini Peppers Stuffed With Tuna and Olive Rillettes
Total time: 30 min
Yield: Serves 6
Cuisine: french, mediterranean
Ingredients: 1 pound mini bell peppers (usually 2 bags); 2 ounces / about 1/3 cup imported black olives, pitted; 1 plump garlic clove, peeled, green shoot removed; 1 tablespoon capers, rinsed; 1 can olive oil-packed tuna, drained; 1 teaspoon Dijon mustard; 2 tablespoons extra virgin olive oil; 2 tablespoons Greek yogurt; 2 to 3 teaspoons fresh lemon juice (more to taste); 1 teaspoon finely chopped fresh rosemary; 1 teaspoon thyme leaves, chopped

By Martha Rose Shulman

Total Time: 30 minutes
Rating: 5(86)
Comments: Read comments

A Provençal-inspired tuna and olive spread with bold flavors. These Provençal-inspired tuna rillettes are a modified version of a tuna tapenade that I posted a few years ago on Recipes for Health. I am using the rillettes as a filling for mini-peppers here, but they are also welcome in a sandwich, on crackers or croutons, or as a filling for other vegetables (cherry tomatoes come to mind). I used a mini-chop to finely chop the olives, garlic and capers, but as in all of this week’s fish rillettes recipes, I urge you to use a fork for the tuna. You don’t want this to be a purée.

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Ingredients

Yield:Serves 6

1pound mini bell peppers (usually 2 bags)
2ounces / about ⅓ cup imported black olives, pitted
1plump garlic clove, peeled, green shoot removed
1tablespoon capers, rinsed
1can olive oil-packed tuna, drained
1teaspoon Dijon mustard
2tablespoons extra virgin olive oil
2tablespoons Greek yogurt
2 to 3teaspoons fresh lemon juice (more to taste)
1teaspoon finely chopped fresh rosemary
1teaspoon thyme leaves, chopped

Ingredient Substitution Guide

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Preparation

Step 1
Heat oven to 425 degrees. Line a sheet pan with foil. Place peppers on baking sheet and roast very small peppers (less than 2 inches long) for 8 to 10 minutes, larger peppers for 15 minutes, turning them over halfway through. They should be soft but only charred in a few spots. Remove from oven and allow to cool.
Step 2
Meanwhile, in a mini-chop or in a mortar and pestle, pulse or grind olives, garlic and capers to a paste.
Step 3
In a bowl, mash tuna with a fork and work in olive mixture, mustard, olive oil, yogurt, lemon juice, rosemary and thyme.
Step 4
When peppers have cooled, slice off ends just below shoulders. Carefully remove any seeds and membranes. The peppers should be intact, but sometimes they split down one side. Cut large peppers in half lengthwise. Spoon tuna rillettes into peppers and arrange on a plate or platter. Serve at once, or chill until 30 minutes before serving. Bring to room temperature before serving so that the rillettes are soft.

Tip

Advance preparation: The tuna rillettes will keep for 5 days in the refrigerator. You can roast the peppers a few days ahead and keep in the refrigerator.

Ratings

5 out of 5

86 user ratings

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Comments

Shelley7 years ago

if you want it to look like the photo? do NOT roast the peppers in the first steps, you will get soft things that you have to pull the skin off off. I ended up peeling seeding and chopping the peppers and stirring them in and serving the tuna on crackers. Very tasty, but not at all like what is in the photo.

Michele1 year ago

I too found that the peppers became too soft, perhaps owing to the difference between Ms. Shulman's oven and mine. That aside, the tuna rillettes stuffing is fabulous, and my husband and I ate the peppers as a main course for dinner. I will try this again soon with less cooking time.

jgivenshtx2 years ago

I roasted mine. I probably left them in about 5 extra minutes to ensure they were soft. At 425, nothing got brown. The peppers were still on the verge of crisp. The stuffing was delicious, and I actually thought it would be too strong. However, when paired with the pepper, it was fantastic. I’ll be serving this to company, for sure.

Peanut3 years ago

I added garlic salt and shredded colby cheese and a little more of everything to the stuffing. I also had blue cheese mustard which is basically a flavored Dijon. Next time I would add more cheese and salt, or top each one with shredded cheese.

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