Simply delicious. Ever since visiting a family-run seafood restaurant along the Adriatic we have been recreating this simple dish of roasted peppers and tuna. Roasting gorgeous orange, yellow and red peppers over the grill and stuffing them with tuna, capers and herbs makes for a healthy flavorful appetizer/antipasti -the perfect way to start your summer dinner (especially if you already have the bbq fired up!)
Peperoni alla grilglia ripieni di tonno
4 Peppers (any color)
250 gram of highest quality of tuna you can find (in oil or water), drained
spoonful of capers, chopped
oregano, or any fresh herb of your choice (basil, marjoram, etc.)
salt & pepper (or red chili flakes)
red wine vinegar
extra virgin olive oil
clove of garlic
Start by charring the outside of your peppers - either on the stove or over the grill - until the outside is completely blackened. Place in a bowl and cover with plastic, allow to cool.
When you can handle the peppers, remove the skin (should come right off) and remove the seeds. Slice the peppers into 3 cm strips.
To prepare the tuna filling, combine the tuna, capers, salt & pepper, a few drops of olive oil and vinegar.
At one end of the peppers add a spoonful of the tuna mix and roll the pepper around the tuna. Place in the dish, once the dish is full season with salt & cracked pepper. Now make the dressing.
Two spoonfuls of red wine vinegar with six spoonfuls of olive oil, 1/2-1 clove of finely chopped garlic and small handful of chopped herbs. Mix it up and pour over the peppers in the dish. Allow to sit for at least 20 minutes before serving to let the peppers soak up the dressing.
Note: You can add any thing you like to the tuna mix: spring onions, sun dried tomatoes, olives, etc.