Roasted Pepper Rolls Stuffed With Tuna

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READY IN: 1hr
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat the oven to 350°F
  • Rub the peppers all over with 2 tablespoons olive oil, season with ½ teaspoon salt and place on a parchment-lined baking sheet.
  • Roast for 30 minutes or so, turning the peppers occasionally, until their skins are wrinkled and slightly charred.
  • Let the peppers cool completely.
  • Slice in half (through the stem end), discard the stem, peel off the skin and slice the halves lengthwise into strips 2-inches wide.
  • Scrape the seeds from the strips and lay them in a sieve to drain and dry.
  • To make the stuffing, drain the tuna, and break it into flakes in a medium-size bowl.
  • One at a time, mix the seasonings into the tuna with a fork: chopped anchovies, capers, vinegar, mustard, mayonnaise, parsley, 2 tablespoons olive oil and about ½ teaspoon salt.
  • Stir vigorously, breaking up lumps of fish, until the stuffing is soft and fairly smooth.
  • Add more of any seasoning to taste.
  • Drop a scant tablespoon of stuffing at one end of each roast pepper strip and roll it up snug, creating a neat cylinder.
  • Press the pepper as you wrap so it adheres to itself and stays closed.
  • To serve, arrange all the rolls on a platter, drizzle a bit more olive oil all over and sprinkle lightly with coarse salt.
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