An irresistible side dish, the pan-fried peppers with tuna and olives are a delight. Easy and quick to prepare, they are a very tasty side dish, but also a main course if accompanied with good bread, perhaps toasted. I prefer red peppers, but we can also use yellow or green ones if we like them better. You really need just a few ingredients to bring a colorful and tasty dish to the table, and if there’s any left, they become a delicious pasta dressing. Let’s get to work and prepare the recipe for pan-fried peppers with tuna and olives together.
If you also love vegetables, here are 5 irresistible recipes to try.
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 4 servings
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients for preparing pan-fried peppers with tuna and olives
- 2 peppers
- 1 white onion
- 3 tablespoons extra virgin olive oil
- to taste salt and pepper
- 2.5 oz Leccino olives
- 5.5 oz tuna in oil (drained)
- 1 tablespoon chopped parsley
Tools for preparing pan-fried peppers with tuna and olives
This post contains affiliate links!
- 1 Pan
Steps for preparing pan-fried peppers
Wash the peppers. Cut them in half. Remove the seeds and cut them into pieces or strips. Clean the onion and chop it with a knife.
Pour a drizzle of oil into a pan. Add the onion and let it brown. Add the peppers, salt, and pepper and cook for about ten minutes; they should remain crunchy but well flavored.
Drain the tuna from the oil. Add it to the peppers along with the olives. I used Leccino olives, but you can use the ones you prefer. Sauté in the pan for another couple of minutes. Finish with the parsley and serve.
Storage
We can store the peppers in the fridge well covered for two or three days. We can also add olives and tuna at the last moment.
FAQ (Questions and Answers)
If I don’t like tuna?
You can add crumbled feta with the heat off.
If I don’t like onion?
It works great with garlic.
