Tuna Salad Stuffed Roasted Peppers

I dreamed of reproducing a small hors d’oeuvre of tuna-stuffed peppers that I had brought back to my mother from Europe last year. It was a jar of small red peppers stuffed with a tuna mixture that she devoured in a single evening with her friends!!!

I thought of recreating this delicious recipe as an aperitif, or even as a meal. Personally, I ate them for supper with slices of good toast! It’s really too good and it’s super beautiful! The perfect recipe to impress your guests!

Preparation time: 20 minutes
Cooking time: 40 minutes

See the recipe

Ingredients

Roasted Peppers

4 red peppers, cut lengthwise into 3 or 4 pieces (depending on size)
2 tablespoons (30 ml) olive oil
1/2 teaspoon (2.5 ml) salt

Tuna Salad

3 x 99 g cans tuna in oil, drained
1/2 cup (125 ml) mayonnaise
2 tablespoons (30 ml) lemon juice
2 teaspoons (10 ml) Dijon mustard
1 teaspoon (5 ml) honey
1 tablespoon (15 ml) chopped capers
1/4 cup (10 g) coarsely chopped basil
1 clove garlic, minced
1 teaspoon (5 ml) paprika
1/2 teaspoon (2.5 ml) salt
Pepper, to taste

Toppings

1 tablespoon (15 ml) coarsely chopped basil
2 tablespoons (30 ml) finely chopped toasted almonds

NEW - MY BOOK!!

Saveurs Festives

I’m finally introducing my first cookbook!! "Saveurs Festives" features over 100 recipes to celebrate every moment of everyday life. Breakfasts to start your day off right, hearty salads, quick weeknight dinners, comfort food, irresistible desserts, as well as recipes perfect for cocktail hours and large gatherings. I really can't wait for you to check it out!

Pre-order

Saveurs Festives rassemble 100 recettes gourmandes pensées pour accompagner tous les moments du quotidien. Des déjeuners pour bien commencer la journée, des salades repas, des soupers rapides pour les soirs de semaine, des plats réconfortants, des desserts irrésistibles, mais aussi des recettes parfaites pour l’apéro et les grandes tablées.

Preparation

Roasted Peppers

Preheat oven to 425°F and place rack in center. Line a baking sheet with parchment paper and place the bell pepper pieces on top. Drizzle with olive oil and sprinkle with salt. Bake cut side down for 40 minutes.
If you wish to remove the skin, place the peppers in a bowl and cover with a cloth for 10 to 15 minutes. Carefully remove the skin.

Tuna Salad

In a bowl, combine all the ingredients for the tuna salad.
Place 1-2 tbsp. tuna salad on the end of a piece of roasted red bell pepper and roll inwards to create a stuffed bell pepper roll. Repeat for all bell pepper pieces.
Serve with a drizzle of olive oil, basil and toasted almonds.

Note

If you want to make the recipe quicker and easier, I suggest using store-bought roasted peppers!