Tuna and olive stuffed peppers recipe
A simple side that everyone will love, this dish combines a winning mix of roasted peppers, tuna and olives.
Ingredients
- 1 small red onion, diced
- 1 small garlic clove, minced
- 12 shiitake mushrooms, chopped
- 0.5 of a 45g/2oz tin of anchovies, drained
- 1 x 140g/5oz tin of tuna (preferred pole and line-caught and MSC-certified) in olive oil, drained
- 2 tsp capers
- 5 black olives, halved
- 2 romano peppers, halved
- 2 tsp panko breadcrumbs
- 1 lemon, zest only
- 0.2 bunch of flat-leaf parsley, leaves only, finely chopped
- 1 glug of olive oil
- 1 pinch pepper
Details
- Cuisine: Mediterranean
- Recipe Type: Tuna
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 35 mins
- Serves: 2
Step-by-step
- Preheat the oven to 180°C/350°F/gas mark 4.
- Heat a splash of olive oil over medium-high heat and sauté the red onion, garlic, and shiitake mushrooms until softened, 3 to 4 minutes. Add the anchovy fillets and let them “melt” in 2 minutes.
- Finally, mix in the tuna, capers, and olives and cook for a few more minutes until warmed through.
- Meanwhile, brush the halved peppers with olive oil and place them in an ovenproof dish.
- Remove the tuna mixture from the heat, fill the peppers with it and dust with panko. Drizzle some extra olive oil on top and bake in the oven for 20 to 25 minutes, until crisp and done.
- Scatter the lemon zest and the parsley over the peppers. Season with freshly ground black pepper and serve.
This recipe is from The Tinned Fish Cookbook: Easy-to-Make Meals from Ocean to Plate—Sustainably Canned, 100% Delicious by Bart van Olphen. The book is published on 26 May by The Experiment (£14.99, hardback). Photography by David Loftus.
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