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
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