Peppers with Tuna

Peppers with tuna is a cold appetizer or a tasty side dish that is very popular, especially during the summer months. Here is the recipe:

Ingredients

• 4 peppers (red and/or yellow)
• 200 grams of tuna in oil
• 2 tablespoons of salted capers
• 1 tablespoon of vinegar (white wine vinegar is better)
• 3 tablespoons of extra virgin olive oil
• Salt and pepper to taste
• (optional) Pitted black olives
• (optional) Fresh parsley or basil

Preparation

1. Start by washing the peppers, dry them, cut them in half, remove the seeds and the white inner parts, and arrange them on a baking tray lined with parchment paper.
2. Place the peppers in the oven and grill at 200 °C (392 °F) for about 20-25 minutes or until the skin starts to darken and bubble.
3. Once cooked, place the peppers in a food-grade plastic bag or cover them with a plate or cling film for 10 minutes. This process will help the skin come off more easily.
4. Meanwhile, prepare the dressing: drain the tuna and crudely blend it with a mixer or chop it with a fork. Add the previously desalinated and well-drained capers, the extra virgin olive oil, the vinegar, salt, and pepper, and mix everything well.
5. Gently peel the peppers to remove the skin, which should come off easily if properly cooked.
6. Cut the grilled peppers into strips or pieces, and arrange them on a plate.
7. Distribute the tuna and caper mixture evenly over the peppers.
8. (Optional) Add pitted black olives to taste and garnish with chopped fresh parsley or basil.
9. Let it rest in the fridge for at least an hour before serving, so the flavors can blend well together.

Fun Fact

This dish can be considered an “Italianized” variant of the pepper salad. In some variations, thinly sliced raw onion is also added to give an extra touch of freshness and crunchiness.