Roasted Red Pepper Filled With Tuna Recipes

TUNA MELT STUFFED BELL PEPPERS

Steps:

• Preheat oven to 425°F. Place the green pepper halves in an oven-safe baking dish and bake until the peppers soften, about 15 minutes.
• In a mixing bowl, stir together the Greek yogurt, lemon juice, Dijon mustard, salt and pepper until well combined.
• Add the tuna on top, along with the celery and most of the green onions (leaving some for garnish). Gently stir until well combined.
• Scoop the tuna salad into the crevice of the four baked pepper halves and sprinkle the cheddar cheese on top. Return the peppers to the oven until the cheese melts, about 5 more minutes.
• Garnish with extra green onions and serve warm.

GRILLED TUNA WITH RED PEPPERS

Steps:

• Combine the lemon juice, 4 tablespoons olive oil, rosemary, garlic and ground pepper in a shallow dish. Add the tuna and turn to coat well on all sides. Let marinate for 1 hour, turning tuna from time to time.
• Preheat a grill or broiler. Brush the remaining teaspoon of olive oil over both sides of the pepper halves. Grill or broil the tuna and peppers until the tuna is charred on the outside but still pink in the center, about 4 minutes per side, and until the peppers are crisp-tender, about 3 minutes per side. Divide among 4 plates, season the tuna with salt and pepper to taste and serve immediately.

TUNA AND RED PEPPER SAUCE

Steps:

• Cook pasta in a large pot of boiling salted water until al dente.
• In large serving bowl, combine roasted red peppers, tuna, parsley, olive oil, capers, garlic, and salt and pepper.
• Drain pasta. Toss immediately with tuna mixture.

ROASTED PEPPER ROLLS STUFFED WITH TUNA

Steps:

• Preheat the oven to 350°. Rub the peppers all over with 2 tablespoons olive oil, season with ¾ teaspoon salt, and place on a parchment-lined baking sheet. Roast for 30 minutes or so, turning the peppers occasionally, until their skins are wrinkled and slightly charred.
• Let the peppers cool completely. Slice in half (through the stem end), discard the stem, peel off the skin, and slice the halves lengthwise into strips 2 inches wide. Scrape the seeds from the strips, and lay them in a sieve to drain and dry.
• To make the stuffing, drain the tuna and break it into flakes in a medium-sized bowl. One at a time, mix the seasonings into the tuna with a fork: chopped anchovies, capers, vinegar, mustard, mayonnaise, parsley, 2 tablespoons olive oil, and about ½ teaspoon salt. Stir vigorously, breaking up lumps of fish, until the stuffing is soft and fairly smooth. Add more of any seasoning to taste.
• Drop a scant tablespoon of stuffing at one end of each roast pepper strip and roll it up snugly, creating a neat cylinder. Press the pepper as you wrap, so it adheres to itself and stays closed.
• To serve, arrange all the rolls on a platter, drizzle a bit more olive oil all over, and sprinkle lightly with coarse salt.

TUNA STEAKS WITH ROASTED RED PEPPER SAUCE

Steps:

• Add 2 tablespoons olive oil to a hot skillet.
• Sear tuna steaks on both sides.
• Melt 1/4 cup butter and stir in 1 tablespoon of flour.
• Add 3/4 cup of white wine and then add the flour and butter mixture.
• Add roasted red pepers and seasonings.
• Stir sauce until mixed well.
• Cook over medium heat for about 15 minutes or until desired doneness is reached.

TUNA AND ROASTED PEPPER CROSTINI

Steps:

• Preheat oven to 350°F.
• On a large baking sheet arrange bread slices in one layer and toast in middle of oven until golden and crisp, about 10 minutes.
• Make tuna spread:
• In a food processor purée spread ingredients until blended well and season with salt and pepper. Toasts, tuna spread, and roasted peppers may be prepared up to this point 3 days ahead, toasts kept in an airtight container at room temperature and tuna spread and roasted peppers chilled, covered, in separate bowls. Bring tuna spread and roasted peppers to room temperature before serving.
• Top toasts with tuna spread and roasted pepper strips and sprinkle with capers and pepper to taste.