Spanish · Lunch
Roasted Red Peppers with Tuna
Roasted red peppers softened until their skins blister and collapse, then peeled and filled with flaked oil-packed tuna mixed with garlic, sherry vinegar, and parsley. Topped with pickled gherkins and a drizzle of olive oil, served at room temperature as a Spanish tapa.
$5
10 minsPrep
20 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
368Calories
25.5gProtein
25.1gFat
14.2gCarbs
7.8gSugar
3.1gFiber
641mgSodium
52mgChol
3.8gSat Fat
610mgPotassium
38mgCalcium
1.9mgIron
2.4mcgVitamin B12
165mgVitamin C
gluten-free
low-carb
low-calorie
low-cholesterol
mediterranean
thirty-min-meals
hidden-gems
gluten-free
low-calorie
Instructions
1
Prep
Halve the peppers, remove seeds and stems, and pat the flesh dry with paper towel.
2
Roast
Rub pepper halves with olive oil and roast at 425°F (220°C) for 20 minutes until skins blister and blacken and flesh softens.
3
Rest
Transfer peppers to a bowl, cover with a plate, and steam for 10 minutes until the skins loosen and peel away easily.
4
Build
Peel the peppers and lay skin-side down. Mix the drained tuna with minced garlic, sherry vinegar, and parsley. Spoon into peppers, scatter sliced gherkins and remaining parsley over top, drizzle with olive oil, season with salt and pepper.
5
Plate
Arrange the stuffed peppers on a small plate and serve at room temperature.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 44 red bell peppers
- 11 oz311g, drained weight canned tuna in olive oil
- 2 tbsp2 tbsp olive oil, plus extra for roasting
- 2 clove2 clove garlic
- 4 tsp4 tsp sherry vinegar
- 2 tbsp2 tbsp parsley
- 44 gherkins
- salt
- black pepper
