Best 3 Roasted Red Pepper Filled With Tuna Recipes

**Roasted Red Pepper Stuffed with Tuna: A Mediterranean Delight**

Indulge in the vibrant flavors of the Mediterranean with our delightful recipe for Roasted Red Pepper Stuffed with Tuna. This dish combines the sweetness of roasted red peppers, the flaky texture of tuna, and a medley of aromatic herbs and spices. It's a symphony of flavors that will tantalize your taste buds and leave you craving more.

In this comprehensive guide, we'll take you through the process of preparing this dish step by step. From roasting the red peppers to creating the flavorful tuna filling, we'll provide detailed instructions and helpful tips to ensure success. We'll also include variations of the recipe, such as using different types of fish or adding additional ingredients to create a unique taste.

Whether you're a seasoned cook or a beginner in the kitchen, our Roasted Red Pepper Stuffed with Tuna recipe is sure to impress. So, gather your ingredients, preheat your oven, and let's embark on a culinary journey to the sun-kissed shores of the Mediterranean.

Here are our top 3 tried and tested recipes!

TUNA STEAKS WITH ROASTED RED PEPPER SAUCE

Tuna Steaks With Roasted Red Pepper Sauce image

I just love this, serve with a tossed salad, roasted potatoes and crusty bread. Or just serve as is with just the bread.

Provided by Dancer

Categories Tuna

Time 35m

Yield 2 serving(s)

Number Of Ingredients 9

Ingredients

2 tuna steaks
2 tablespoons olive oil
1/4 cup roasted red pepper
1/2 teaspoon dill weed
1/2 teaspoon tarragon
3/4 cup white wine
1/4 cup melted butter
1 tablespoon flour
salt and pepper

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 RED PEPPER SAUCE

Tuna and Red Pepper Sauce image

All you have to cook is the pasta!

Provided by Mari

Categories Seafood Fish Tuna

Yield 8

Number Of Ingredients 9

Ingredients

8 ounces roasted red bell peppers, diced
1 (5 ounce) can tuna, drained
¼ cup chopped parsley
¼ cup olive oil
2 teaspoons capers
2 teaspoons minced garlic
½ teaspoon salt
½ teaspoon ground black pepper
1 pound seashell pasta

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.

Nutrition Facts : Calories 292.6 calories, Carbohydrate 43.3 g, Cholesterol 4.7 mg, Fat 8.4 g, Fiber 2.2 g, Protein 12.1 g, SaturatedFat 1.3 g, Sodium 281.9 mg, Sugar 2.7 g

ROASTED PEPPER ROLLS STUFFED WITH TUNA

Roasted Pepper Rolls Stuffed With Tuna image

Lidia Bastianich: "Antipasti are, for me, the best part of a Piedmontese meal. At any family gathering (and in restaurants as well), the platters of different antipasti just never stop coming. And at some point in the procession, roasted peppers stuffed with tuna will arrive at the table. The combination of sweet, meaty peppers and well-seasoned oil-cured tuna is always delightful. In Piemonte, cooks are discriminating about the peppers they roast, and most sought are those from Carmagnola, a town in the countryside south of Torino. Carmagnola peppers are justly famous, for wonderful flavor as well as their vivid colors and distinctive shapes, like the corno di bue (ox horn) and trottola (spinning top). Carmagnola also is well known for il coniglio grigio di Carmagnola-the gray rabbit from Carmagnola-considered to be one of the best in Italy. Here in the States, any fresh, meaty sweet bell-type peppers are suitable- different colors make a nice presentation. And peppers are always best roasted and peeled at home, though a jar of roasted red peppers can be substituted if you are short on time. (If you have no peppers at all, this tuna filling is delicious on crostini or crackers-it makes a world-class tuna-fish sandwich too.) (Source: http://www.cookstr.com/recipes/roasted-pepper-rolls-stuffed-with-tuna#ecBzD5lq96MpOe7i.99)

Provided by Stephanie Z.

Categories Tuna

Time 25m

Yield 12 serving(s)

Number Of Ingredients 10

Ingredients

3 -4 sweet red peppers (about 1.5 pounds total)
1/3 cup extra virgin olive oil
1 teaspoon coarse sea salt (to taste) or 1 teaspoon kosher salt (to taste)
two 6-ounce cans tuna in olive oil
2 small anchovy fillets, drained and finely chopped
2 tablespoons small capers, drained and finely chopped
1 tablespoon apple cider vinegar
1 tablespoon prepared mustard
1/3 cup mayonnaise
1 tablespoon chopped fresh Italian parsley

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.

Nutrition Facts : Calories 65.2, Fat 6.2, SaturatedFat 0.9, Cholesterol 0.6, Sodium 276.5, Carbohydrate 2, Fiber 0.7, Sugar 1.3, Protein 0.6

Tips:

To ensure the best flavor, select ripe and flavorful red bell peppers. Look for peppers that are firm, smooth, and have a deep red color.
When roasting the red bell peppers, keep a close eye on them to prevent burning. The skin should be slightly charred and blistered, but the flesh should still be tender.
After roasting, immediately transfer the peppers to a bowl and cover them tightly with plastic wrap. This will help to steam the peppers and make them easier to peel.
Use a variety of fillings to create different flavor combinations. Some popular options include tuna, crab, shrimp, chicken, or vegetables.
To make the filling more flavorful, add herbs, spices, or cheese. You can also use a flavorful sauce or dressing.
Garnish the stuffed red bell peppers with fresh herbs or a drizzle of olive oil before serving.

Conclusion:

Roasted red pepper stuffed with tuna is a delicious and versatile dish that can be enjoyed as an appetizer, main course, or side dish. With its vibrant colors and delightful flavors, this dish is sure to impress your guests. So next time you're looking for a unique and flavorful dish to try, give roasted red peppers stuffed with tuna a try!