Peppers with tuna sauce
- Difficulty: Easy
- Prep time: 20 min
- Cook time: 40 min
- Serving: 4
- Cost: Low
PRESENTATION
Peperoni tonnati is a go-to at summer gatherings in Piedmont, Italy. Why? Because everyone just craves something cool, easy, and colorful. Really, who doesn't? Unlike the heavier Vitello tonnato, this dish is all about baked peppers with tuna—and wow, it highlights the sweet taste of those roasted bell peppers like nothing else. The idea? It is not just swapping meat for veggies. No way. It's about crafting a lighter, fresh dish that doesn't leave you feeling weighed down.
The magic here is the 'salsa tonnata.' It's made with tuna, capers, and a bit of mayo, giving it that creamy finish we all love. It spreads over the peppers, turning the dish into a bright, tangy delight. Perfect for any outdoor table. I mean, really. In Piedmont, people often prep these in advance. Why? Well, letting the flavors meld in the fridge makes everything taste just right. Pretty much.
Nothing screams summer like a tray of these tuna stuffed bell peppers. Really, it’s simple. Yet the flavors show off what Mediterranean cuisine does best. Compared to other easy tuna recipes or healthy stuffed peppers, this one's a standout. The oven-roasted peppers achieve a tender, moist texture that pairs beautifully with the smooth tuna sauce. Seriously good. And folks who usually lean towards meatier dishes often find this version a pleasant surprise. It's way, way flavorful without being heavy. Plus, the bold colors make the whole plate pop.
In Piedmont, these peppers are a staple at big family meals or picnics. They focus on fresh, local ingredients and relaxed dining. For sure. Looking for quick dinner ideas or something original for a picnic? These peppers are perfect. They're a fun twist on a classic—lighter, brighter, and ideal for anyone craving a crispy bite without the fuss. It’s an easy way to bring a bit of Italian summer to your table. And the sauce? Super tasty.
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INGREDIENTS
- Bell peppers 1.8 lbs (800 g)
- Tuna in oil 7.1 oz (200 g)
- Mayonnaise 0.7 cup (150 g)
- Capers in vinegar 2 tbsp (20 g)
- Parsley to taste
- For garnish
- Capers in vinegar to taste
How to prepare Peppers with tuna sauce
To prepare the tuna-dressed peppers, wash the whole peppers and place them on a baking tray lined with parchment paper 1. Roast them in a convection oven at 428°F for 40 minutes. In the meantime, prepare the cream: chop the capers 2 and the parsley 3.
In a bowl pour the mayonnaise, the drained tuna 4 and the chopped capers 5, mix everything with a fork 6.
The cream is ready 7; set it aside in the refrigerator. Remove the peppers from the oven, let them cool 8, then place them in a paper bag 9.
Once the peppers are warm to the touch, remove all the inner seeds and the stem 10 and peel them 11. Then cut them into strips 1213.
To finish, arrange the pepper fillets on a serving plate 14 and cover them with the tuna cream 15.
Garnish with extra whole capers to taste 16 and chopped fresh parsley 17. Your peppers with tuna sauce are ready to be served 18.