• 16servings

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B1, B6, B9, C
MineralsNatrium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 10 Yellow bell peppers - cut 10 Red bell peppers - cut Lengthwise into thirds

  2. 1 cup 237ml Plus 2 tablespoons 30ml Olive oil

  3. 5 tablespoons 75ml Fresh lemon juice

  4. 5 Garlic cloves - pressed

  5. Salt and freshly

  6. Ground pepper

  7. 3 Albacore tuna packed in

  8. Water - drained

  9. 1/2 cup 73g / 2.6oz Chopped fresh parsley

  10. 5 tablespoons 75ml Drained capers

  11. Fresh parsley sprigs

  12. Imported black olives

  13. (such as kalamata or Nicoise)

Instructions Jump to Ingredients ↑

  1. Arrange pepper skin side up in broiler pan (in batches if necessary) and broil until blackened. Wrap in paper bag and let stand 10 minutes to steam. Peel and pat dry. Mix olive oil, lemon juice and garlic in large bowl. Season with salt and pepper. Add peppers and marinate at least 30 minutes. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before continuing.) Drain peppers, reserving marinade. Combine tuna, chopped parsley and capers in another bowl, breaking up tuna with a fork.

  2. Mix in enough reserved marinade to season to taste.

  3. Season with salt and pepper. Place 1 tablespoon tuna mixture on inside of each piece of pepper at one end. Roll up. Arrange seam side down on serving platter.

  4. Pour remaining marinade over rolls. (Can be prepared 6 hours ahead. Cover and refrigerate.) Garnish with parsley sprigs and olives before serving.


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