Roasted Red Pepper Filled With Tuna
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1medium size or large red bell pepper
- 1garlic clove
- Pinch of salt
- 1anchovy fillet, soaked in water to cover for 10 to 15 minutes, then drained, rinsed and patted dry (optional but recommended)
- 1teaspoon capers, rinsed
- 15-oz. can water-packed tuna or olive oil-packed tuna, to taste
- 1tablespoon fresh lemon juice
- 1tablespoon extra virgin olive oil (omit if using olive oil-packed tuna)
- 1tablespoon plain low-fat yogurt (more to taste)
- Freshly ground black pepper
- 1tablespoon chopped fresh parsley
Nutritional analysis per serving (1 servings)
314 calories; 16 grams fat; 3 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 14 grams carbohydrates; 4 grams dietary fiber; 8 grams sugars; 32 grams protein; 732 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Roast the pepper directly over a gas burner or under the broiler, turning often until uniformly charred. Remove from the heat, and place in a bowl. Cover tightly, and allow to cool.
- Step 2
While you’re waiting for the pepper to cool, make the tuna filling. Combine the garlic and a generous pinch of salt in a mortar and pestle, and mash to a paste. Add the anchovy, if using, and mash with the garlic. Add the capers, and mash together. In a bowl, break up the tuna with a fork, then stir in the garlic mixture, the lemon juice, olive oil and the yogurt. Add more yogurt or olive oil if the mixture seems dry. Season to taste with pepper (it should not need salt), and stir in the parsley.
- Step 3
When the pepper is cool enough to handle, peel and discard the blackened skin, rinse briefly and pat dry. Cut away the top, then cut or pull apart the pepper into thirds. Remove seeds and membranes, holding the pepper over a bowl so that you can catch any juice. Lay the pepper pieces on a plate. Season with a little salt and pepper if desired, and fill with the tuna mixture. Serve.
- Advance preparation: Both the tuna mixture and the roasted pepper will keep for three or four days in the refrigerator. Assemble shortly before serving.
Private Notes
Comments
It's amazing if you roast the pepper.
Hmmm. Loved the roasted pepper base. Salad a little looser than the in the pic, even with refrigeration. Next time might use a bit less lemon juice (2t)? Rather than taking the mortar and pestle route, used anchovy paste and added salt to the garlic press while crushing it. On tasting, felt tuna was a bit bland, so added a bit of both fresh, snipped dill and chives. Better.
I didn't use the pepper at all and didn't miss it, but agree: The tuna salad part is really tasty. I thought I'd miss the mayo, but no! One warning: Do slow down long enough to rinse the anchovy. I didn't, but def. will next time. Otherwise a bit salty.
Nice change of pace. We don't normally roast peppers, so this was visually fun and tasted great. Added fresh mint as suggested, which helped. Used anchovy paste instead of actual anchovies (2 tsp for 2 cans of tuna). I'd probably double that up in the future. I'd also keep the peppers on the stove top a little longer. They were charred in places, but needed a little longer.
Thought I had tuna in the pantry but it was salmon—it was delicious with salmon!
Delicious. Used high quality tuna packed in water. Almost used jarred red peppers but was glad I didn’t. The texture of the pepper charred over a flame is important. Will be part of our household rotation.
Advertisement