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!
Ads
- Preparation time: 20 minutes
- Cooking time: 40 minutes
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
Ads
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!
Ads
