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Layered peppers and tuna sauce

by Ada Parisi
5 min read
Millefoglie di peperoni e salsa tonnata: ricetta tradizionale piemontese con un presentazione raffinata

Millefoil of roasted peppers with tuna sauce: a traditional Piedmont recipe perfect for appetizer, served in a refined way. A fun and colorful appetizer, for those who love the peppers. Layers of simple peppers roasted and seasoned only with oil and salt, stuffed with tuna sauce quick, that is prepared by blending together tuna in oil, capers and Mayo. Strictly HOMEMADE MAYONNAISE, But if you decide to buy it I'll try to turn a blind eye, or rather two. On my YouTube channel also find the VIDEO TUTORIAL OF PEPPERS IN THE OVEN, so you can prepare them very often without having to work.

The millefeils of peppers and tuna sauce is a very tasty recipe, that you can present this way (but I don't deny that it's been a while’ laboriously cut all the same peppers), or in a more rustic, placing the cream directly on the slopes of pepper, some’ as is the case in Piedmont with peppers in bagna caoda. Or you can make rolls and stop them with a toothpick. In any case, I assure you that the flavor is magnificent, tuna and peppers have always been a loving marriage! Then, have a look at all my RECIPES WITH PEPPERS, how wonderful PEPPERS STUFFED SICILIAN. And I wish you good day!

Millefoglie di peperoni e salsa tonnata: ricetta tradizionale piemontese con un presentazione raffinata


Portions: 4 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )


2 peppers, one red and one yellow
salt and pepper
150 grams of homemade mayonnaise (for the recipe, please click here)
100 grams of tuna in oil
two anchovy fillets in oil
a handful of capers
extra virgin olive oil as required
a little fresh thyme
some almonds for garnish


For cooking peppers, follow the process that I'm going to tell you in this TUTORIAL VIDEO on YOUTUBE. Bake at 200 degrees static for 40 minutes or until soft. Then remove from the oven and allow to cool completely inside the aluminum casing and parchment paper. Once cold, Peel the peppers, being careful to keep the flaps intact as possible, then delete the seeds. Put the peppers to lose excess vegetation water in a colander, then toss with extra virgin olive oil, Salt, pepper and a little thyme and set aside.

Prepare the mayonnaise, then mix the tuna, the capers and anchovies, combining the mayonnaise until you have a thick sauce and homogeneous. If you want to prepare the dish as I did, you have to cut out by regular rectangles peppers, then stuff them in layers with tuna sauce.

Alternatively, You can place the cream directly on the slopes of pepper and garnish with almonds and thyme, or you can fill the water table and roll them out of themselves as of rolls. In all cases, drizzle peppers with a drizzle of olive oil and a pinch of salt and buon appetito!

MATCHING: A Rosé with notes of citrus and herbs, with a lively taste, fruity and tropical fruit memories. With this recipe we match the Searà Rosato produced by stone Tower Castle cellar, nel Lazio. The Syrah grape used for this wine is fermented in steel, aged for two months in cement tanks and then refine a further two months in bottle.

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Tania July 7, 2015 - 09:03

ADA… super recipe try it now!!!! I adore you!

Ada Parisi July 11, 2015 - 14:28

Hi Tania!!! But thanks! We both love each other! A hug, ADA


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