Serves 6
25 min
Peperoni e Tonno (Tuna-Stuffed Pepper Rolls)
Recipe GLPR65aed808067072
Elegant Italian-inspired tuna salad nestled in roasted red pepper strips and rolled into tender bundles. This simple yet refined dish combines briny capers, fresh herbs, and creamy mayonnaise with premium albacore tuna, finished with a drizzle of extra-virgin olive oil and fresh parsley. Perfect as a light main course or sophisticated appetizer.
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Ingredients
One 6-ounce can high-quality albacore tuna in water, drained
3 tablespoons Mayonnaise
2 tablespoons Celery, finely chopped
2 teaspoons Fresh lemon juice
1½ teaspoons Capers, drained and roughly chopped
½ teaspoon Fresh oregano leaves
Salt
Freshly ground black pepper
6 Jarred roasted red peppers, drained
Extra-virgin olive oil
Fresh flat-leaf parsley, finely chopped
Freshly cracked black pepper for garnish
Directions
In a medium bowl, flake the drained tuna with a fork until it reaches your desired texture—fine and spreadable or with some larger pieces, based on preference.
Add the mayonnaise, chopped celery, lemon juice, capers, fresh oregano, salt, and freshly ground pepper to the tuna. Stir gently until all ingredients are evenly combined.
Lay one roasted red pepper flat on a clean work surface. Spoon approximately 2 tablespoons of the tuna mixture onto the pepper, positioning it about 1 inch from one edge.
Roll the pepper tightly around the filling, starting from the filled edge and rolling toward the opposite end. The pepper should form a secure cylinder. Repeat with the remaining peppers and filling.
Arrange the pepper rolls on a serving platter seam-side down. Drizzle lightly with extra-virgin olive oil and garnish with finely chopped fresh parsley and a crack of black pepper.
Serve immediately at room temperature, or chill for up to 4 hours before serving for a cooler presentation.
