This recipe is an adaptation of a classic Provençal dish. A roasted red pepper filled with a flavorful combination of canned tuna, capers, anchovy and lemon juice makes a satisfying and healthy meal for one.
Provided by Martha Rose Shulman
Categories easy, for one, quick, roasts
Time 15m
Yield 1 generous serving
Number Of Ingredients 11
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : @context http, Calories 322, UnsaturatedFat 12 grams, Carbohydrate 14 grams, Fat 16 grams, Fiber 4 grams, Protein 32 grams, SaturatedFat 2 grams, Sodium 844 milligrams, Sugar 8 grams, TransFat 0 grams
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XXXTENTACION Dior
[email protected]These are delicious! I used a jar of roasted red peppers and it worked perfectly. The tuna filling is light and flavorful.
Bridgette Ortiz
[email protected]I've made these several times and they're always a hit. I usually add a little bit of chopped red onion and celery to the tuna filling for extra flavor.
yung aj
[email protected]These are a great appetizer or light lunch. I also like to serve them as a side dish with grilled fish or chicken.
Agihson Vick Onuche
[email protected]I'm not a big fan of roasted red peppers, but I really liked these. They were roasted perfectly and they didn't have that bitter taste that I usually associate with them.
attitude GamingYT
[email protected]These are so easy to make and they're always a hit with my family. I usually make a double batch so I have leftovers for lunch the next day.
Aony Das
[email protected]I love the combination of flavors in this dish. The roasted red peppers and the tuna go so well together.
Shillah Maduwe
[email protected]These are a great way to use up leftover tuna. I always have a can or two in my pantry.
Umbra Kyu
[email protected]I made these for a party and everyone loved them! They're the perfect finger food.
ImRan Bhutta
[email protected]These are so easy to make and they're always a crowd-pleaser. I love that you can make them ahead of time and just pop them in the oven when you're ready to serve.
Md Monjur
[email protected]I've made these several times and they're always a hit. I usually add a little bit of chopped red onion and celery to the tuna filling for extra flavor.
Amada C
[email protected]These are a great appetizer or light lunch. I also like to serve them as a side dish with grilled fish or chicken.
Jimoh Barakat
[email protected]I'm not a big fan of roasted red peppers, but I really liked these. They were roasted perfectly and they didn't have that bitter taste that I usually associate with them.
Lexus Horton
[email protected]These are so easy to make and they're always a hit with my family. I usually make a double batch so I have leftovers for lunch the next day.
Tommy Duckworth
[email protected]I love the combination of flavors in this dish. The roasted red peppers and the tuna go so well together.
Tekk22 Mew :3
[email protected]These are a great way to use up leftover tuna. I always have a can or two in my pantry.
veronica Gichuru
[email protected]I made these for a party and everyone loved them! They're the perfect finger food.
Rickie Langerman
[email protected]These are so easy to make and they're always a crowd-pleaser. I love that you can make them ahead of time and just pop them in the oven when you're ready to serve.
Amanda Davis
[email protected]I'm not a big fan of tuna, but I really enjoyed this dish. The roasted red peppers add a lot of flavor and the tuna is cooked perfectly. I'll definitely be making this again.
Fatou Youla
[email protected]This recipe was a hit! The roasted red peppers were perfectly tender and flavorful, and the tuna filling was light and flaky. I served them as an appetizer and they were gone in minutes.