Bell pepper and tuna rolls, a delicious appetizer that is very easy to prepare, are also perfect as a main dish. They are very versatile, as they are great either eaten cold, making them perfect for summer, or at room temperature, perfect for any season. You can also prepare them a day in advance, which will allow them to develop even more flavor. The bell pepper rolls with tuna are also great in a buffet or to accompany an aperitif. I recommend you also check out STUFFED BELL PEPPERS WITH BAKED TUNA, Baked Bell Pepper Rolls, the Savory Pie with Bell Peppers and Potatoes, the QUICK SKILLET FOCACCIA WITH TUNA AND BELL PEPPERS and all the bell pepper recipes. Now let’s see how to make the bell pepper and tuna rolls and if you try them, let me know. Barbara
Here are some other delicious bell pepper recipes I recommend you try:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Bell Pepper and Tuna Rolls
- 1 Yellow bell pepper
- 1 Red bell pepper
- 2 Potatoes
- 4 oz Tuna in oil
- Chives
- Extra virgin olive oil
- Salt
- Pepper
- 1 tbsp Capers
- 1 tbsp Olives
- Oregano
How to prepare Bell Pepper and Tuna Rolls
Let’s proceed with the preparation of Bell Pepper and Tuna Rolls, wash the potatoes and boil them as you usually do in a pressure cooker or traditional pot, I steam them in a pressure cooker for 10 minutes, when they are cooked, drain and mash them with a potato masher, place them on a deep plate and let them cool.
Clean the bell peppers, remove the internal seeds, white filaments, and cut them. Heat the grill and when hot, place the bell peppers and cook them on both sides. When they are cooked, remove them and peel off the skin.
Drain the excess oil from the tuna and add it to the potatoes, also add the capers and olives cut into pieces, adjust with salt and pepper, add a drizzle of extra virgin olive oil and mix well to obtain a homogeneous cream.
Take a bell pepper fillet, add a spoonful of tuna cream, close the roll and tie it with a chive strand and as you prepare them, place them in a baking dish. Continue until you finish the ingredients. If you don’t have chives to close the roll, don’t worry, the roll won’t open if the closure is placed on the bottom of the baking dish.
Now that the Bell Pepper and Tuna Rolls are ready, add a pinch of salt, a generous sprinkle of pepper, a drizzle of oil, and oregano. If you like spicy flavor, you can add chili oil. If you don’t consume them immediately, store them covered with plastic wrap in the refrigerator until ready to consume.
How to store Bell Pepper and Tuna Rolls
Store the Bell Pepper and Tuna Rolls in the fridge for 2/3 days
