Free Online Recipes
 |  

Sign Up login
 
 

roasted peppers with tuna Recipe

   
 

               Recipe Tools

 
No Reviews Yet
Read / Add New Review
Add / Copy to a Cookbook
Printable Format
 

 

 



     roasted peppers with tuna

Category   Entrees - Maindishes
Sub Category   None
Servings   8 to 10

Ingredients
6 medium red bell peppers, roasted
2 cans(6 ounces each) tuna packed in olive oil, drained
6 tablespoons capers, preferably preserved in salt
1/2 cup etra-virgin olive oil
1/4 cup fresh flat-leaf parsely leaves, for garnish
 

Instructions
After removing the seeds and any white pith from the roasted peppers, cut them lengthwise into quarters. Arrange, insides up, on a serving platter and set aside.
Combine the tuna and capers in a food processor and process until finely chopped. With the machinne running, add the oil in a steady stream through the feed tube and continue processing until the mixture has turned an ivory color and is quite smooth, 8 to 10 minutes.
Fill the pepper quarters with the tuna puree, using about 1 generous tablespoon per pepper.
Mince the parsely leaves if using and garnish the filled peppers. Serve immediately.


Originally Submitted
5/5/2008





0 Out of 5 from 0 reviews

You can add this roasted peppers with tuna recipe to your own private DesktopCookbook.

 

MySkiSign.com
 
 

   
   
 

Contact Us | Help | About Us

Copyright Complaints | Advertise with Us | Privacy Policy | Terms of Use

Copyright © 2002 - 2020 DesktopCookbook. All rights reserved.
Site Owned by
Integrated Sales Resources, LLC.