Layered peppers and tuna sauce

Milefoglie peppers and tuna sauce. A fun and colorful appetizer, for those who love the peppers: are layers of simple Roasted Peppers and seasoned only with salt and oil, stuffed with tuna sauce quick, that is prepared by blending together tuna in oil, capers and Mayo (strictly homemade, But if you decide to buy it I'll try to turn a blind eye, or rather two). A very tasty treat 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 spring rolls. In any case, I assure you that the flavor is magnificent, tuna and peppers have always been a loving marriage!

Ingredients for 4 people:

  • 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

Wash the peppers , dry them and bake at 200 degrees for 30 minutes, static. Then remove from the oven and allow to cool completely inside the aluminum casing. Once cold, Peel the peppers, being careful to keep the flaps intact as possible, then delete the seeds. Put the peppers into losing the excess 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!

THE PAIRING: 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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2 comments

Tania July 7, 2015 at 09:03

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

Reply
Ada Parisi July 11, 2015 at 14:28

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

Reply

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