Roasted Pepper Rolls Stuffed With Tuna Recipes

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ROASTED RED PEPPER FILLED WITH TUNA



Roasted Red Pepper Filled With Tuna image

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

1 medium size or large red bell pepper
1 garlic clove
Pinch of salt
1 anchovy fillet, soaked in water to cover for 10 to 15 minutes, then drained, rinsed and patted dry (optional but recommended)
1 teaspoon capers, rinsed
1 5-oz. can water-packed tuna or olive oil-packed tuna, to taste
1 tablespoon fresh lemon juice
1 tablespoon extra virgin olive oil (omit if using olive oil-packed tuna)
1 tablespoon plain low-fat yogurt (more to taste)
Freshly ground black pepper
1 tablespoon chopped fresh parsley

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

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

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

PIQUILLO PEPPERS STUFFED WITH RAW TUNA SALAD



Piquillo Peppers Stuffed with Raw Tuna Salad image

Provided by Bobby Flay | Bio & Top Recipes

Time 15m

Yield 16 peppers

Number Of Ingredients 11

1 pound 8 ounces tuna, cut into 1/4-inch dice
1/4 cup finely chopped fresh parsley
1/4 cup finely chopped scallions
3 tablespoons olive oil
2 tablespoons capers, drained
2 tablespoons Dijon mustard
1 tablespoon pureed canned chipotles
Salt and freshly ground pepper
Salt and freshly ground pepper
16 roasted piquillo peppers, peeled and seeded
Parsley leaves, for garnish

Steps:

  • In a small bowl, toss together the tuna, chopped parsley, scallions, olive oil, capers, mustard and chipotles. Season with salt and freshly ground black pepper.
  • Cut a slit in each of the roasted piquillo peppers and remove any excess juice from the inside. Carefully stuff the peppers with the tuna mixture until the pepper looks full. Garnish with parsley leaves.

TUNA-STUFFED PIQUILLO PEPPERS



Tuna-Stuffed Piquillo Peppers image

Bright red piquillo peppers from Spain come packed in a tin or jar. The little peppers are roasted and peeled, ready to be used. They can have any number of fillings, but tuna (high-quality tinned tuna) is a clear favorite. Tapas bars often have them stuffed with garlicky salt cod or slices of sheep's milk cheese.

Provided by David Tanis

Categories     finger foods, appetizer

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 13

1 (6- to 7-ounce) jar high-quality Spanish or Italian tuna
1 tablespoon small capers or roughly chopped large capers
2 tablespoons chopped parsley
1 teaspoon chopped mint
1/4 cup celery, tender center stalks and leaves
1/2 cup finely diced red onion or chopped scallions
Salt and pepper
1/2 teaspoon red-pepper flakes, or to taste
1 teaspoon lemon zest, plus 2 tablespoons lemon juice (from 1 lemon)
3 tablespoons extra-virgin olive oil
12 piquillo peppers, from a jar
Lettuce leaves, for garnish (optional)
Hard-boiled eggs, cooked for 8 minutes, for garnish (optional)

Steps:

  • Drain the tuna and put it in a medium mixing bowl. Use a fork to break tuna into large flakes and push to one side of the bowl.
  • Put capers, parsley, mint, celery and onions on the other side of the bowl and season to taste with salt and pepper. Add red-pepper flakes, lemon zest, lemon juice and olive oil, then stir the mixture to coat tuna well.
  • Use a teaspoon to fill each pepper with some of the tuna mixture.
  • Arrange stuffed peppers on lettuce leaves on a platter. Garnish with quartered or halved hard-cooked eggs sprinkled with salt. Serve at cool room temperature.

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