Traditional recipes

Italian bread salad with sweet pepper and tuna recipe

Italian bread salad with sweet pepper and tuna recipe

  • Recipes
  • Dish type
  • Salad

This Italian bread salad, also known as panzanella, is a nice lunch dish with vibrant sweet pepper and tuna. Prepare this dish well before the lunch to allow the flavours to marinate for a delicious dish.

3 people made this

IngredientsServes: 1

  • 150g sliced white bread
  • 4 tablespoons white vinegar
  • 8 tablespoons olive oil
  • 1 teaspoon freshly chopped thyme
  • 1 red onion, sliced into thin rings
  • 1 green pepper - halved, seeded and sliced into thin strips
  • 300g tomatoes - peeled, cored and cubed
  • 1/2 courgette, sliced into thin strips
  • 1 orange, cubed
  • salt and pepper, to taste
  • 150g tinned tuna, drained
  • 2 tablespoons capers
  • 1/2 bunch fresh basil, sliced

MethodPrep:20min ›Extra time:1hr marinating › Ready in:1hr20min

  1. Slice the bread into cubes and toast in a dry frying pan over a medium heat without oil until golden brown.
  2. Mix the vinegar, oil, thyme and onion in a bowl before adding the cubes of bread, vegetables and fruit. Season with salt and pepper to your preferred taste and leave to marinate for around an hour.
  3. Mix the drained tuna, capers and basil through the salad and serve immediately. Enjoy!

See it on my blog

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Sweet pepper bruschetta

Bruschetta are a clever way of satisfying the hunger of a large group of friends at home, with just plenty of bread and thousands of potential toppings, all delicious. After generously spreading the bruschetta with your chosen topping, your guests will and eat one or two and arrive at the main course with their hunger already partially sated. You won’t then have to cook too much in order to complete your lunch party with success! The bruschetta recipe that we set out here is one based on a lovely creamy pepper sauce this is not a traditional ‘peperonata’ but is delicious nonetheless, with peppers of all colours, a lovely spring onion, capers and sun-dried tomato. It doesn’t end there: we add a good dash of rum and a pinch of sugar which gives a kick to the sauce, not unlike a sweet and sour effect. When everything is ready, you just have to slice the bread and toast it lightly in a frying pan or on a griddle. The sauce is even better on warm bread!


Roasted Chicken & Panzanella Salad

Juicy chicken is the star of tonight’s meal—simply roasted with whole rosemary sprigs for rustic flavor and crispy skin. For a worthy side, we’re making a panzanella—or Italian bread salad—with oven-toasted croutons, sweet peppers, and summer squash. Chefs, adding the drippings from the sheet pan of roasted chicken to your salad before tossing it helps bring all the flavors of the dish together deliciously!

Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

Title

Preheat the oven to 475°F. Wash and dry the fresh produce. Medium dice the baguette. Quarter the squash lengthwise cut crosswise into ½-inch-thick pieces. Peel and roughly chop the garlic. Cut off and discard the pepper stems halve lengthwise, then remove and discard the ribs and seeds. Thinly slice the peppers lengthwise.

Line a sheet pan with aluminum foil. Place the whole rosemary sprigs in the center of the prepared sheet pan. Pat the chicken dry with paper towels season with salt and pepper on both sides. Place on the sheet pan. Drizzle with olive oil and turn to coat. Arrange the seasoned chicken skin side up on top of the rosemary sprigs. Drizzle with olive oil. Roast 36 to 38 minutes, or until the chicken is browned and cooked through. (An instant-read thermometer inserted into the thickest part of the chicken thigh should register 165ºF.) Remove from the oven. Transfer the roasted chicken to a cutting board and let rest for at least 5 minutes. Reserving the drippings on the sheet pan, carefully remove and discard the rosemary sprigs.

Once the chicken has roasted for about 25 minutes, line a separate sheet pan with aluminum foil. Place the baguette on the prepared sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat. Arrange in an even layer. Toast in the oven 7 to 9 minutes, or until lightly browned. Leaving the oven on, remove the toasted baguette from the oven.

While the baguette toasts, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the squash and cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the garlic, peppers, spinach, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened and fragrant. Turn off the heat. Season with salt and pepper to taste. Transfer to a large bowl.

To the bowl of cooked vegetables, add the croutons and vinegar. Carefully add the reserved drippings from the sheet pan used to roast the chicken. Drizzle with olive oil and season with salt and pepper. Toss to combine. Season with salt and pepper to taste.

Using a sharp, sturdy knife, cut along the leg of the rested chicken to separate the thigh and breast. Cut the breast in half crosswise through the bone (keeping the wing intact). Cut through the joint connecting the drumstick to the thigh. Divide the salad and carved chicken between 2 dishes. Drizzle with olive oil. Enjoy!

Tips from Home Chefs

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Preheat the oven to 475°F. Wash and dry the fresh produce. Medium dice the baguette. Quarter the squash lengthwise cut crosswise into ½-inch-thick pieces. Peel and roughly chop the garlic. Cut off and discard the pepper stems halve lengthwise, then remove and discard the ribs and seeds. Thinly slice the peppers lengthwise.

Line a sheet pan with aluminum foil. Place the whole rosemary sprigs in the center of the prepared sheet pan. Pat the chicken dry with paper towels season with salt and pepper on both sides. Place on the sheet pan. Drizzle with olive oil and turn to coat. Arrange the seasoned chicken skin side up on top of the rosemary sprigs. Drizzle with olive oil. Roast 36 to 38 minutes, or until the chicken is browned and cooked through. (An instant-read thermometer inserted into the thickest part of the chicken thigh should register 165ºF.) Remove from the oven. Transfer the roasted chicken to a cutting board and let rest for at least 5 minutes. Reserving the drippings on the sheet pan, carefully remove and discard the rosemary sprigs.

Once the chicken has roasted for about 25 minutes, line a separate sheet pan with aluminum foil. Place the baguette on the prepared sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat. Arrange in an even layer. Toast in the oven 7 to 9 minutes, or until lightly browned. Leaving the oven on, remove the toasted baguette from the oven.

While the baguette toasts, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the squash and cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the garlic, peppers, spinach, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened and fragrant. Turn off the heat. Season with salt and pepper to taste. Transfer to a large bowl.

To the bowl of cooked vegetables, add the croutons and vinegar. Carefully add the reserved drippings from the sheet pan used to roast the chicken. Drizzle with olive oil and season with salt and pepper. Toss to combine. Season with salt and pepper to taste.

Using a sharp, sturdy knife, cut along the leg of the rested chicken to separate the thigh and breast. Cut the breast in half crosswise through the bone (keeping the wing intact). Cut through the joint connecting the drumstick to the thigh. Divide the salad and carved chicken between 2 dishes. Drizzle with olive oil. Enjoy!


Stuffed Italian Sweet Peppers, Farmer Style

I was recently invited to attend the annual grape harvest (vendemmia in Italian) that takes place at my friend Bruno Maresca’s family farm in Piano di Sorrento. Since this is one of my favorite occasions of the year, I made it a point to arrive extra early to participate in their family’s festive preparations, which, naturally, includes preparing utterly delicious Campanian food.

Surrounded by vast gardens overflowing with all kinds of fruit trees, vegetables, flowering plants, and cactuses, I excitedly made my way down their lengthy driveway as soon as I arrived. Along the way, I couldn’t help but think about how wonderful it must be to have an edible front yard like theirs – one that would nourish and sustain my family with all of the delicious bounties it produces all year long.

Not surprisingly, I spotted Bruno busy, deep within the garden gathering the remaining Italian sweet peppers of their summer’s harvest. He was happy to see me, knowing I would be more than thrilled to give him and all the ladies of the house a helping hand in the kitchen as they prepared the meal for that very special, festive day.

These Italian sweet peppers, called peperoncini friarielli di fiume or friggitielli in Campania, flourish in gardens all over the region from late June straight through October. During this time they can be easily found at the neighborhood markets, where the local farmers bring them in by the casefuls as soon as they are vine-ripened with glossy, deep green flesh, about 4 ½ to 5-inches long – and remarkably sweet and flavorsome. Otherwise, they are simply gathered straight from one’s home garden and put to good use in the kitchen later in the day.

For the festivities, the Italian sweet peppers freshly gathered by Bruno were first cleaned, then stuffed and roasted in their wood-fired oven. The stuffing was composed of a medley of savory ingredients that compliment the sweetness of the peppers magnificently – tuna preserved in olive oil, olives, capers, garlic, tomatoes, bread crumbs, and Parmigiana-Reggiano cheese. Still now, just the mere thought of the smell of them roasting away makes my mouth suddenly fill with the taste. They were tantalizingly delicious, but it’s no wonder, really, when you know who was cooking that day.

For this recipe, the choice peppers are always the largest of the bunch, the ones that can be filled with the stuffing easily and neatly using a cookie making gun or a pastry bag. In a pinch, though, I have also used the smaller medium-size ones, and simply made a slit in the side of each pepper, inserted the stuffing neatly with my hands, then closed the peppers shut by reconnecting the side slits as good as possible. Works fabulously too, every time.

Following tradition honorably, the entire meal (well almost) for thirty five family members was baked in their wood-fired oven, one savory assortment of local specialty dishes at a time. But don’t fret, for delicious results, minus the hint of smoky aroma and taste, a traditional home oven works wonderfully for this preparation as well.

Some behind the scenes at the grape harvest – A glimpse into local life, Sorrento-Farm style!


Italian Style Red Pepper Antipasto & Crostini

recipe by Christina Conte
PRINTABLE RECIPE BELOW

  • 2 or 3 roasted red peppers, peeled and deseeded
  • 1 or 2 cloves fresh garlic, minced
  • 2 or 3 tbsp good quality extra virgin olive oil
  • 1/2 tsp or more sea salt or Kosher salt
  • 2 shakes of dried oregano

Tear the peppers into strips, and place in a bowl.

Add the garlic, extra virgin olive oil, salt and oregano, if using and mix well.

I’d recommend making this a few hours before you’d like to serve it so the flavors have time to develop.


Use on an antipasto plate, as a side dish, on crostini, in a sandwich or however you choose, you won’t be disappointed.

If you love red peppers, don’t miss this delicious sweet corn and red pepper soup from my friend Jill, at Mad About Macarons!


Regions of Italy and their recipes

The richness of Italian cuisine lies in its diversity. Regional foods and cooking styles vary widely across Italy. Local cooking preferences and customs are shaped by geographic, historical, and climactic differences: some regions are landlocked and mountainous, others hug the sea and are hilly some regions have absorbed Arab or Greek influences, others have been marked by the French or Austrians some regions live under the dazzling Mediterranean sun most of the year, others have cold winters, snow, fog, and harsh winds. This section explores each of the regions and their culinary traditions.


This post was originally published March 20, 2020. It was updated with new photos, a revised recipe, and a recipe video on February 28, 2021.

One of my favorite comfort foods since I was a little girl, my Mom's Tuna Macaroni Salad Recipe is easy-to-make, made with easy-to-find vegetables and pantry staples, and is ready in under 30 minutes.

This tuna pasta salad also has twice as much tuna as typical recipes, bringing about 22 grams of protein to each pasta salad serving! Whether you make this for lunch or bring it to a potluck, this tuna pasta salad is sure to satisfy --- inside, and out.

I've been going more for comfort food and pantry recipes lately. Not only do I not want to make a grocery trip if I can avoid it, but I want to feel like I'm eating well while I stay at home.

So, the other day when I scanned the pantry before lunch, I realized I had all the essentials on hand for my Mom's Tuna Macaroni Salad Recipe. I had pasta, tuna, mayonnaise, dried dill, and mustard in the cabinet and some hearty veggies in the fridge.

And, in my world, tuna macaroni salad qualifies as the ultimate comfort food. Whether we ate the salad in the car on road trips or whipped it up together for Saturday lunch, growing up it was always a dish that meant safety, comfort, and Mom's love.

I asked mom how she got into making the easy pasta salad recipe, and she said that her mom made it for them during the summers growing up. Often made with defrosted green peas and served with some toast, it was a dish her mom cared for her family with, too.

And so I started to think about the traditions of care and food that are passed down through generations how we're shaped to like similar foods because of similar experiences and how we show others we care based on how we've been showed we're cared for.

Hopefully, my family knows how much I care by making this for them and hopefully, your family will know that about you, too. From my family to yours',

Here at Mae's Menu, we have a variety of readers: those who are more experienced in the kitchen and want to zip straight through to the recipe and those who want to learn more about the dish, potential substitutions, and more.

To skip straight to the recipe, just click "Jump to Recipe" at the top left of this post. To browse the post quickly, just click the headings in the table of contents below.

Table of contents

This Macaroni Salad with Tuna Is.

  • Creamy
  • Hearty
  • Crunchy
  • Filling
  • Ready in under 30 minutes
  • Made with easy-to-find ingredients
  • Rich in protein
  • Delicious for leftovers
  • Great for picnics, barbecues, and potlucks!

Add a new favorite pasta salad to your family's menu with this tuna pasta salad recipe!

What ingredients are in this tuna macaroni salad?

  • Pasta -- macaroni, rotini, shells, or any small pasta are great in this salad.
  • Canned Tuna -- two 7 oz. cans of solid white albacore tuna make this salad chock-full of protein.
  • Mayonnaise -- olive oil or avocado mayonnaise work perfectly fine in this recipe, too!
  • Distilled white vinegar -- adds a little kick and flavor to the pasta salad
  • Sweet pickle relish
  • Dried dill weed
  • Dijon mustard
  • Onion -- sweet yellow, white, or red onion are best for this salad.
  • Celery
  • Sweet pepper-- green or red pepper are delicious in this salad.
  • Peas -- we'll defrost frozen green peas for this salad. Super easy and adds a few extra veggies!

What recipe substitutions can you make for this recipe?

Pasta -- any small shaped pasta can work in this recipe

Canned tuna -- canned chicken or even canned salmon can work in place of the canned tuna

Mustard -- if you don't have dijon mustard, you can substitute classic yellow mustard. It will add a bit more zip to the recipe, but the overall flavor profile will still be similar

How do you make tuna macaroni salad from scratch?

  1. Cook your pasta according to the package's directions, in heavily salted water.
  2. While the pasta cooks, whip up your salad dressing -- whisking together the mayonnaise, sweet pickle relish, vinegar, and seasonings and stir in the veggies.
  3. Flake the tuna and fold it into the dressing.
  4. Drain the pasta -- placing the frozen peas in a colander and pouring the hot pasta water over them to drain.
  5. If you will be serving the salad immediately, cool the pasta by rinsing the pasta with cool water in the colander.
  6. Gently fold the pasta into the dressing until coated. If the pasta is still warm, cover and let it cool in the refrigerator until serving. If the pasta is cool, serve!

Pro-tips to make this recipe perfect every time!

  1. Cook the pasta in heavily salted water - this makes all the difference in the flavor of your pasta!
  2. Finely mince the onions - this helps the onions add dimension to the dressing without adding an intense bite
  3. Use good quality tuna - solid white albacore tuna packed in water is my top pick. It's meaty and hearty but has a pure and non-fishy flavor. If you can't find albacore, I recommend chunk light tuna packed in water as a back-up.
  4. Make the pasta ahead of time - for the best flavor, make the pasta salad ahead of time with warm pasta (i.e. don't rinse the pasta with cool water before folding it into the dressing). When the pasta is warm, it best absorbs all the flavors of the salad dressing, making this dish super tasty.

A note on the pasta temperature:

If you are going to serve this pasta salad immediately after making it, chill the pasta before adding it into the salad. If you are making the pasta salad ahead of time, add it in warm, as the extra heat of the pasta will help it absorb the dressing flavors better.

To chill your pasta, simply run cool water over it in the colander until the pasta is cool to the touch.

How do you easily thaw peas for tuna pasta salad?

Here's a super quick pea thawing trick my mom taught me: place the peas in the colander. Then, drain the hot pasta water and pasta over the peas. The heat from the pasta water will cool the peas just enough for this salad.

Can you make this recipe gluten-free?

Yes, this salad is very simple to make gluten-free. Just use gluten-free pasta (rice or chickpea are both delicious) in place of the traditional wheat pasta and this recipe will be good to go!

Can you use olive oil, avocado oil, or another reduced-fat mayonnaise for this recipe?

Yes, you definitely can use a reduced-fat mayonnaise for this recipe. In fact, I make this recipe most with olive oil mayonnaise.

The recipe calories are calculated using an olive oil mayonnaise, so if you use a full-fat mayonnaise, the fat and calorie count may be higher than estimated (and please see my nutrition facts disclaimer, since the calorie count is only an estimate).

Do you serve tuna pasta salad warm or cold?

Usually, this salad is served cold. I occasionally like to serve it warm, however, on cooler days or when I'm just craving a warm meal.

Can you make this macaroni salad with tuna ahead of time?

Yes, you can make this tuna macaroni salad ahead of time. Ideally, I like to make it a few hours ahead of time, to give the salad time to marinate in and absorb the flavors of the dressing.

Storage directions:

Refrigerate the leftover salad in a covered container for up to 3-4 days. If the pasta has absorbed the dressing, you may need to stir in some milk (see notes below) to remoisten it.

This recipe does not freeze well.

How do you keep this pasta salad moist?

The first way to keep our tuna pasta salad moist is to store it in an airtight container in the fridge. Your pasta may still absorb a lot of the dressing, however.

To remoisten the salad, just mix in a teaspoon or two of milk to the pasta salad until the dressing gets creamy again.

What can you add to this tuna macaroni salad?

There are so many delicious add-ins you can mix into this salad. Here are a few of my favorites:

  • Chopped hard-boiled eggs
  • Seeded and diced tomatoes
  • Seeded and diced cucumbers
  • Cubed sharp cheddar cheese
  • Sliced blacked olives
  • Bacon bits

Tools needed to make this easy tuna mac salad:

What type of tuna is best for tuna pasta salad?

Canned tuna is the best for tuna pasta salad. In particular, I like flaked albacore tuna for this salad, as it has a richer and cleaner flavor than flaked light tuna.

What can you serve with this tuna macaroni salad?

This tuna macaroni salad is hearty enough to serve on its own, but you can also serve it with the following dishes or drinks:

  • Fruit salad
  • Crusty white bread
  • A leafy green salad with carrots, tomatoes, croutons, and cucumbers
  • Vegetable crudite with hummus
  • White wine -- sauvignon blanc, Chenin blanc, or pinot grigio are delicious with this salad!

Check out these other delicious tuna recipes:

If you're looking for another comforting way to serve tuna using pantry staples, this Classic Tuna Noodle Casserole from my friend Norine is just perfect! Throws me back to childhood every time!

For more healthy salads and barbecue side dishes:

To watch the Google web stories for this recipe, click here or view the web story below:

If you make and like this recipe, please review and rate it 5-stars at the top of the recipe card. This helps other people to find the recipes and helps this reader-supported publication, too!

Thank you so much for your feedback and support of Mae's Menu!


Italian Sweet Pepper Pickles

Picture an Italian antipasto board overflowing with prosciutto, salami, salty olives, fresh mozzarella, and rustic artisanal breads with olive oil. For me it just does not get much better than that, unless you add a delicious Italian Sweet Pepper Pickle to the mix. Just the sight of a beautifully prepared antipasto platter is enough to change the mood of an entire evening, enticing you to the table for a shared meal of pure indulgence and fun with family and friends. So pull out your favourite board, invite a few friends around and get creative.

My Italian sweet pepper pickle is a recipe that has evolved over the years. I have always made a simple red and yellow pepper pickle by slicing the peppers up into thin strips, cooking them on the stove in a litle white wine vinegar, adding a teaspoon of sugar and a dash of salt, and slowly sauteeing them until soft. Once they are cooked I add a tablespoon or two of balsamic vinegar, and cook a further few minutes until the syrup is dark, sweet and thick. Although this is still one of my favourite versions, the recipe I am giving you today is more traditional.

There are only two things to remember when making these Italian Sweet Pepper Pickles.

  • As in all pickling, use the freshest produce. Its no good using those wrinkled old peppers that are about to be thrown out, because your end product will just be a mushy mess. You want your peppers to be crisp and as fresh as possible so that when they are cooked they still have all their beautiful vibrant colour.
  • Always sterilize your pickling jar by immersing in a pot of boiling water on the stove, and never reuse old rusted lids if using a metal lid. I like to use pickling jars with a rubber seal, they are cheap and the seal works like a charm.

I use marinated artichokes from a jar to add to these peppers, as they are soft and tender and working with artichokes is just plain hard work as far as I am concerned. There are so many varieties of marinated artichokes, I am sure you will be able to find one that you like. If you live in South Africa, I suggest the Woolworths brand, they are even delicious on their own. Adding the capers or caper berries adds a new dimension to this recipe which I am sure you will love.

If you haven’t already tried my Sweet and Sour Bread and Butter Pickle, I think you should, its a great pickle to have in the fridge as it goes so well with meat, on sandwiches, or with a cheese board. Get the recipe here.


Let’s talk about the Italian dressing / marinade!

Not even close to what you get out of a bottle at the store you guys.

In reality, Italian dressing is a perfect balance between a good quality extra virgin olive oil and red wine vinegar.

The general rule of thumb is 3:1, but i promise you that is wrong. Why ? Because no two olive oils or vinegars will ever be the same. Depending on the acidity in each the final result will be different.

So start with a 3:1 olive oil to red wine vinegar ratio, season to your taste with good sea salt and then adjust 11 times. Taste and add more red wine vinegar or olive oil to your liking.

That’s what I’ve been doing all my life, and i can tell you with certainty that the 3:1 formula simply doesn’t work. Cooking is not an exact science, you need to get involved, make every recipe for own.

Once you have peeled the charred peppers and are ready to assemble your salad, simply place all the peppers on a serving platter or bowl and drizzle all over with the marinade. If you like, you can also tear the side of each roasted pepper so that the marinade gets to cover more surface.

At this point you can go ahead and refrigerate it for a couple of hours or overnight, but truth be told in our house the roasted peppers never really make it to the fridge.

We devour this salad right then and there, at the kitchen counter over crusty garlicky burrata bruschetta . Nothing beats the magic of rustic living!

Plus that roasted pepper texture and smoke permeating the kitchen reminds me of my childhood and the man in the photo, and life in that moment is just perfect, because time stands still ..


Roasted Pepper Rolls Stuffed with Tuna

Editor's Note:Amp up your appetizer game with this recipe for Roasted Pepper Rolls Stuffed with Tuna. To make this simple but show-stopping appetizer recipe, freshly roasted red peppers are stuffed with homemade Italian tuna salad. A combination of capers, mustard, anchovies, and apple cider vinegar gives the tuna its tangy flavor. If you don't have time to roast red peppers at home, you can even make this recipe with a jar of store-bought roasted red peppers.

Antipasti are, for me, the best part of a Piedmontese meal. At any family gathering (and in restaurants as well), the platters of different antipasti just never stop coming. And at some point in the procession, roasted peppers stuffed with tuna will arrive at the table. The combination of sweet, meaty peppers and well-seasoned oil-cured tuna is always delightful. In Piemonte, cooks are discriminating about the peppers they roast, and most sought are those from Carmagnola, a town in the countryside south of Torino. Carmagnola peppers are justly famous, for wonderful flavor as well as their vivid colors and distinctive shapes, like the corno di bue (ox horn) and trottola (spinning top). Carmagnola also is well known for il coniglio grigio di Carmagnola&mdashthe gray rabbit from Carmagnola&mdashconsidered to be one of the best in Italy. Here in the States, any fresh, meaty sweet bell-type peppers are suitable&mdash different colors make a nice presentation. And peppers are always best roasted and peeled at home, though a jar of roasted red peppers can be substituted if you are short on time. (If you have no peppers at all, this tuna filling is delicious on crostini or crackers&mdashit makes a world-class tuna-fish sandwich too.)

Occasion Buffet, Casual Dinner Party, Formal Dinner Party

Recipe Course Antipasto/mezze, Hors D'oeuvre

Dietary Consideration Egg-free

Taste and Texture Rich, Salty, Sweet

Ingredients

  • 3 or 4 sweet red or assorted-color peppers (about 1½ pounds total)
  • 1/3 cup or so extra virgin olive oil
  • 1 teaspoon coarse sea salt or kosher salt , or to taste
  • Two 6-ounce cans tuna packed in olive oil (preferably imported from Italy)
  • 2 small anchovy fillets, drained and finely chopped
  • 2 tablespoons small capers , drained and finely chopped
  • 1 tablespoon apple- cider vinegar
  • 1 tablespoon prepared mustard
  • 1/3 cup mayonnaise
  • 1 tablespoon chopped fresh Italian parsley

Instructions

Preheat the oven to 350°. Rub the peppers all over with 2 tablespoons olive oil, season with ¾ 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-sized 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 snugly, 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.


Watch the video: Μαμαδίστικο Δροσερό Γλυκό Ψυγείου με ζελέ - Vanilla Strawberry Pudding Recipe (October 2021).