Roasted Red Pepper Filled With Tuna Recipes

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ROASTED PEPPER ROLLS STUFFED WITH TUNA



Roasted Pepper Rolls Stuffed With Tuna image

Peperoni Farciti con Tonno e Acciuga, Lidia Bartianich's Newletter. The combination of sweet, meaty roasted peppers and well-seasoned oil-cured tuna is wonderful! Any fresh, meaty sweet bell-type peppers are suitable, different colors makes a nice presentation. Peppers always taste better when roasted at home but a jar of roasted red peppers can be substituted. The tuna filling is delicious on crostini or crackers: the sandwich, is out of this world!:).

Provided by Manami

Categories     Tuna

Time 1h

Yield 15 Small Rolls

Number Of Ingredients 10

1 1/2 lbs sweet red peppers (about 3-4 peppers) or 1 1/2 lbs assorted color bell peppers (about 3-4 peppers)
1/3 cup extra virgin olive oil (more if needed)
1 teaspoon coarse sea salt or 1 teaspoon kosher salt, to taste
12 ounces tuna in olive oil (preferably imported from Italy -- 2- 6oz cans)
2 small anchovy fillets, drained and chopped fine
2 tablespoons small capers, drained and chopped fine
1 tablespoon apple cider vinegar
1 tablespoon prepared mustard
1/3 cup mayonnaise
1 tablespoon chopped fresh Italian parsley

Steps:

  • Preheat the oven to 350°F
  • Rub the peppers all over with 2 tablespoons olive oil, season with ½ teaspoon salt and place on a parchment-lined baking sheet.
  • Roast for 30 minutes or so, turning the peppers occasionally, until their skins are wrinkled and slightly charred.
  • Let the peppers cool completely.
  • Slice in half (through the stem end), discard the stem, peel off the skin and slice the halves lengthwise into strips 2-inches wide.
  • Scrape the seeds from the strips and lay them in a sieve to drain and dry.
  • To make the stuffing, drain the tuna, and break it into flakes in a medium-size bowl.
  • One at a time, mix the seasonings into the tuna with a fork: chopped anchovies, capers, vinegar, mustard, mayonnaise, parsley, 2 tablespoons olive oil and about ½ teaspoon salt.
  • Stir vigorously, breaking up lumps of fish, until the stuffing is soft and fairly smooth.
  • Add more of any seasoning to taste.
  • Drop a scant tablespoon of stuffing at one end of each roast pepper strip and roll it up snug, creating a neat cylinder.
  • Press the pepper as you wrap so it adheres to itself and stays closed.
  • To serve, arrange all the rolls on a platter, drizzle a bit more olive oil all over and sprinkle lightly with coarse salt.

Nutrition Facts : Calories 165.2, Fat 10.6, SaturatedFat 1.6, Cholesterol 16.5, Sodium 446, Carbohydrate 4.1, Fiber 1, Sugar 2.3, Protein 13.3

STUFFED RED BELL PEPPERS WITH TUNA



Stuffed Red Bell Peppers With Tuna image

I know this sounds different, but they are very good. If you are trying to loose a few extra pounds they are great because they are low fat, low cal, and low carb. I ate these a lot when I lost all my weight. They are great for lunch, or you can even heat them up for dinner. Recipe is for one person.

Provided by Purdy Good Cook

Categories     Lunch/Snacks

Time 7m

Yield 2 2, 1 serving(s)

Number Of Ingredients 5

1 red pepper
1 (6 ounce) can flaked solid white tuna (in water)
10 almonds
4 slices low-fat cheese
2 tablespoons salsa

Steps:

  • Slice red pepper in half and remove seeds.
  • Fill each half with equal amounts of tuna.
  • sprinkle almonds on top of tuna.
  • Spread on salsa.
  • Cover each pepper with 2 slices of cheese.
  • Enjoy!
  • You can also heat them up in the microwave until they are warm.

Nutrition Facts : Calories 449.3, Fat 21.7, SaturatedFat 2.8, Cholesterol 52.6, Sodium 1119, Carbohydrate 14, Fiber 5.1, Sugar 7.7, Protein 50.4

ROASTED PEPPER ROLLS STUFFED WITH TUNA



Roasted Pepper Rolls Stuffed With Tuna image

Lidia Bastianich: "Antipasti are, for me, the best part of a Piedmontese meal. At any family gathering (and in restaurants as well), the platters of different antipasti just never stop coming. And at some point in the procession, roasted peppers stuffed with tuna will arrive at the table. The combination of sweet, meaty peppers and well-seasoned oil-cured tuna is always delightful. In Piemonte, cooks are discriminating about the peppers they roast, and most sought are those from Carmagnola, a town in the countryside south of Torino. Carmagnola peppers are justly famous, for wonderful flavor as well as their vivid colors and distinctive shapes, like the corno di bue (ox horn) and trottola (spinning top). Carmagnola also is well known for il coniglio grigio di Carmagnola-the gray rabbit from Carmagnola-considered to be one of the best in Italy. Here in the States, any fresh, meaty sweet bell-type peppers are suitable- different colors make a nice presentation. And peppers are always best roasted and peeled at home, though a jar of roasted red peppers can be substituted if you are short on time. (If you have no peppers at all, this tuna filling is delicious on crostini or crackers-it makes a world-class tuna-fish sandwich too.) (Source: http://www.cookstr.com/recipes/roasted-pepper-rolls-stuffed-with-tuna#ecBzD5lq96MpOe7i.99)

Provided by Stephanie Z.

Categories     Tuna

Time 25m

Yield 12 serving(s)

Number Of Ingredients 10

3 -4 sweet red peppers (about 1.5 pounds total)
1/3 cup extra virgin olive oil
1 teaspoon coarse sea salt (to taste) or 1 teaspoon kosher salt (to taste)
two 6-ounce cans tuna in olive oil
2 small anchovy fillets, drained and finely chopped
2 tablespoons small capers, drained and finely chopped
1 tablespoon apple cider vinegar
1 tablespoon prepared mustard
1/3 cup mayonnaise
1 tablespoon chopped fresh Italian parsley

Steps:

  • Preheat the oven to 350°. Rub the peppers all over with 2 tablespoons olive oil, season with ¾ teaspoon salt, and place on a parchment-lined baking sheet. Roast for 30 minutes or so, turning the peppers occasionally, until their skins are wrinkled and slightly charred.
  • Let the peppers cool completely. Slice in half (through the stem end), discard the stem, peel off the skin, and slice the halves lengthwise into strips 2 inches wide. Scrape the seeds from the strips, and lay them in a sieve to drain and dry.
  • To make the stuffing, drain the tuna and break it into flakes in a medium-sized bowl. One at a time, mix the seasonings into the tuna with a fork: chopped anchovies, capers, vinegar, mustard, mayonnaise, parsley, 2 tablespoons olive oil, and about ½ teaspoon salt. Stir vigorously, breaking up lumps of fish, until the stuffing is soft and fairly smooth. Add more of any seasoning to taste.
  • Drop a scant tablespoon of stuffing at one end of each roast pepper strip and roll it up snugly, creating a neat cylinder. Press the pepper as you wrap, so it adheres to itself and stays closed.
  • To serve, arrange all the rolls on a platter, drizzle a bit more olive oil all over, and sprinkle lightly with coarse salt.

Nutrition Facts : Calories 65.2, Fat 6.2, SaturatedFat 0.9, Cholesterol 0.6, Sodium 276.5, Carbohydrate 2, Fiber 0.7, Sugar 1.3, Protein 0.6

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