Active Time
25 MIN
Total Time
45 MIN

How to Make It

Step 1    

Preheat the oven to 450°. Put the bell peppers on a baking sheet and roast in the upper third of the oven until charred all over and just tender. Let cool slightly, then peel, halve, core and seed them.

Step 2    

In a medium bowl, blend the mayonnaise with the anchovies, capers, parsley and vinegar. Using a rubber spatula, gently fold in the tuna. Season the stuffing with salt and pepper.

Step 3    

Lay the pepper halves, skinned side down, on a work surface. Spread 2 tablespoons of the tuna on each one and roll up. Transfer the pepper rolls to a platter, drizzle with olive oil and serve.

Make Ahead

The recipe can be prepared through Step 2 and refrigerated overnight. Stuff the peppers with the tuna mixture just before serving.

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