Tuna peppers, a delicious side dish to be served cold, are also perfect as an appetizer, perhaps placed on a slice of toasted bread. The peppers with tuna sauce can also be prepared with the very tasty TUNA SAUCE with mayonnaise. I added chopped parsley, but if you prefer, you can replace it with grated lemon peel for an equally good and fresh taste. They are also known as Piedmontese peppers. You can cook the peppers in an air fryer, in pasta, in the oven, or as you usually do. I recommend you also try the TUNA AND PEPPER ROLLS always served cold, very good, and easy. Now let’s see how to make tuna peppers and if you try them, let me know. Barbara
I recommend you also try these recipes with peppers and tuna:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Air Fryer, Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for preparing Tuna Peppers
- 1 red bell pepper
- 1 yellow bell pepper
- 2 eggs
- Half lemon
- 7 oz tuna
- 0.7 oz capers
- as needed parsley
Tools
- Blender
How to prepare Tuna Peppers
Let’s start preparing the Tuna Peppers, place the eggs in a saucepan, add water, put on the stove and once the water starts to boil, cook for 7 minutes, then put them under cold running water and let them cool down. The thermal shock will make it easy to peel the eggs. Cook the peppers
Cook the peppers in the air fryer or the oven. To prepare them in the air fryer, arrange them in the air fryer basket and cook them at 392°F for 30 minutes, turning them occasionally.
When they are ready, turn off the air fryer and let them rest in the fryer basket for 15/20 minutes. This step will make it easy to peel the peppers. If you want to bake them instead, preheat the convection oven to 356°F and when it’s hot, insert the peppers and cook them for about 40 minutes, then put them still hot in a food bag, close it and let rest for 10 minutes. Once you have cooked the peppers, peel them,
open them,
slice them into strips, and remove the seeds,
then arrange the pepper strips on a plate.
Squeeze the juice of half a lemon
and peel the eggs.
Then cut the eggs into pieces and put them in the blender glass,
add the capers,
the tuna
and the lemon juice,
blend everything until you get a cream. I like it thick, but if you prefer it creamier, you can add a splash of water or oil.
Add the tuna sauce on top of the peppers
and sprinkle with parsley or if you prefer, grated lemon peel,
Serve the tuna peppers immediately or place them in the refrigerator.
How to store Tuna Peppers
You can store Tuna Peppers in the refrigerator for 2 days
