The pepper rolls stuffed with tuna, capers, and anchovies are a flavorful cold appetizer, perfect for those who love Mediterranean recipes.
This preparation combines the sweetness of roasted peppers, the savoriness of anchovies, the bold taste of tuna, and the aromatic touch of capers, with a slight spicy note given by the chili pepper, creating a perfect balance between flavors and textures.
The peppers are roasted and peeled, becoming soft and easy to roll on themselves. The creamy tuna filling, made even more flavorful by the anchovies and capers, gives an intense and refined taste to these rolls. The hint of chili pepper adds a light contrast, enhancing the combination of ingredients and making the dish even more appetizing.
The cold pepper rolls are ideal to serve as a summer appetizer, perfect for light dinners or outdoor buffets.
Thanks to their simple and quick preparation, they can be made in advance and stored in the refrigerator, ready to be enjoyed at any time.
This recipe is also an excellent solution for those looking for a no-cook, healthy, and nutritious dish, but full of character.
If you want to impress your guests with a dish full of intense flavor and an inviting presentation, the pepper rolls with tuna, capers, and anchovies are the ideal choice.
Easy to prepare and irresistibly tasty, they will win everyone over with their balance of sweetness, savoriness, and a touch of spiciness. Discover the recipe and bring a touch of Mediterranean tradition to the table!
- Difficulty: Easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer, All seasons
Ingredients
- 4 peppers
- 1/2 cup capers
- 2 oz anchovies
- 9 oz tuna
- parsley
- extra virgin olive oil
- 1 tablespoon chili oil
Tools
- Electrolux oven
- cutting board
- chopper
Steps
Here is the process to prepare the pepper rolls:
To prepare the pepper rolls, start by cleaning them whole and baking them in the oven at 400°F for 40 minutes.
During cooking, turn them occasionally so they roast on all sides until the skin is wrinkled and dark.
Once cooked, take them out and cover them with a sheet of aluminum foil.
In the meantime, as the peppers cool, prepare the filling: blend the tuna with capers, anchovies, and parsley in a chopper. Add a tablespoon of chili oil to taste and mix.
When the peppers have cooled, remove the skin and seeds and peel them. Cut them into several strips, and add a teaspoon of filling on each strip. Roll them up gently.
Place the pepper rolls in a baking dish and drizzle with extra virgin olive oil to taste.
