MINI PEPPERS STUFFED WITH TUNA AND OLIVE RILLETTES
A Provençal-inspired tuna and olive spread with bold flavors. These Provençal-inspired tuna rillettes are a modified version of a tuna tapenade that I posted a few years ago on Recipes for Health. I am using the rillettes as a filling for mini-peppers here, but they are also welcome in a sandwich, on crackers or croutons, or as a filling for other vegetables (cherry tomatoes come to mind). I used a mini-chop to finely chop the olives, garlic and capers, but as in all of this week's fish rillettes recipes, I urge you to use a fork for the tuna. You don't want this to be a purée.
Provided by Martha Rose Shulman
Categories brunch, dinner, lunch, dips and spreads
Time 30m
Yield Serves 6
Number Of Ingredients 11
Steps:
- Heat oven to 425 degrees. Line a sheet pan with foil. Place peppers on baking sheet and roast very small peppers (less than 2 inches long) for 8 to 10 minutes, larger peppers for 15 minutes, turning them over halfway through. They should be soft but only charred in a few spots. Remove from oven and allow to cool.
- Meanwhile, in a mini-chop or in a mortar and pestle, pulse or grind olives, garlic and capers to a paste.
- In a bowl, mash tuna with a fork and work in olive mixture, mustard, olive oil, yogurt, lemon juice, rosemary and thyme.
- When peppers have cooled, slice off ends just below shoulders. Carefully remove any seeds and membranes. The peppers should be intact, but sometimes they split down one side. Cut large peppers in half lengthwise. Spoon tuna rillettes into peppers and arrange on a plate or platter. Serve at once, or chill until 30 minutes before serving. Bring to room temperature before serving so that the rillettes are soft.
Nutrition Facts : @context http, Calories 188, UnsaturatedFat 8 grams, Carbohydrate 6 grams, Fat 11 grams, Fiber 2 grams, Protein 17 grams, SaturatedFat 2 grams, Sodium 341 milligrams, Sugar 3 grams, TransFat 0 grams
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Rumu Chy
[email protected]These stuffed peppers are a great way to impress your guests. They're easy to make and they look really impressive.
Diaz Lawrence
[email protected]I love that this recipe is so versatile. I've made it with different types of fish and vegetables, and it's always delicious.
Akhanolu Victory
[email protected]These stuffed peppers were perfect for a quick and easy weeknight meal. They were also a great way to get my kids to eat their vegetables.
Tally Styron
[email protected]I've made these stuffed peppers several times now and they're always a hit. They're easy to make and they're always delicious.
Mohamed Nizam
[email protected]These stuffed peppers were a great way to use up some leftover tuna. They were easy to make and they tasted great.
Mosa Palaka
[email protected]I'm not a big fan of tuna, but I loved these stuffed peppers. The filling was creamy and flavorful, and the peppers were cooked perfectly.
Josh Morris
[email protected]These stuffed peppers were so easy to make and they were so delicious! I will definitely be making them again.
Faid Ali
[email protected]I made these stuffed peppers for my family and they loved them! The tuna and olive rillettes filling was a big hit. I will definitely be making this dish again.
Tanha Papa
[email protected]These stuffed peppers were delicious! The filling was creamy and flavorful, and the peppers were cooked perfectly. I would definitely recommend this recipe to others.
MD RJ RJ
[email protected]I wasn't sure how I would feel about the combination of tuna and olives, but I was pleasantly surprised. The flavors worked really well together. I will definitely be making this dish again.
Kiberu Mark
[email protected]I love that this recipe is so easy to make. I was able to have dinner on the table in under 30 minutes. The stuffed peppers were also a great way to get my kids to eat their vegetables.
Tek Shrestha
[email protected]These stuffed peppers were a hit at my dinner party! The tuna and olive rillettes filling was creamy and flavorful, and the peppers were perfectly cooked. I will definitely be making this dish again.