March 29, 2010

Roasted Red Pepper Filled with Tuna

Posted in Fish at 6:57 pm by Sheila OConnell

I’m eating this meal for the first time as I type this recipe, and it is so tasty!


  • 1 med or large red bell pepper
  • 1 garlic clove
  • pinch salt
  • 1 anchovy fillet, soaked in water to cover 10-15 min, then drained, rinsed, and patted dry (Note:  the recipe says this is optional – I left it out, and still tastes good)
  • 1 tsp capers, rinsed
  • 1 5 oz can water-packed tuna
  • 1 tbsp fresh lemon juice
  • 1 tbsp extra virgin olive oil
  • 1 tbsp plain low-fat yogurt
  • freshly ground black pepper
  • 1 tbsp chopped fresh parsley

Roast pepper until uniformly charred. Remove from heat, place in a bowl, cover, and allow to cool.

Make tuna filling: Combine garlic and salt and mash to a paste. Add anchovy (if using) and mash. Add capers and mash. In a bowl, break up the tuna with a fork and stir in garlic mixture, lemon juice, olive oil, and yogurt. Add more yogurt or oil to taste. Season with pepper and parsley.

When the pepper is cool enough to handle, peel and discard blackened skin, rinse briefly, and pat dry. Cut away the top, then cut or pull apart into thirds. Remove seeds and membranes, holding the pepper over a bowl to catch any juice. Lay pieces on a plate, season with salt and pepper, and fill with tuna mixture.

Posted by Sophie


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