Pan-fried Bell Peppers with tuna and olives, a main dish or a quick and easy side with simple ingredients accessible to everyone.
You can choose the variety of bell peppers you prefer, from horn peppers to square, round red, yellow, green ones.
The advice is always to look for fresh products without bruises to avoid unpleasant final results.
Indeed, intact products will ensure a unique flavor, while significantly bruised products may make the recipe particularly acidic and ruin all the other ingredients.
Before reading the recipe together, I leave you the collection on peppers where you can find many ideas for inspiration.
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 10 Minutes
- Preparation time: 10 Minutes
- Portions: 4 servings
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 2 red bell peppers (or your preferred ones)
- 2 tablespoons extra virgin olive oil
- 7 oz canned tuna in water
- 2 pinches fine salt
- 1 clove garlic
- 1.75 oz black olives (pitted)
Tools
- 1 Knife
- 1 Cutting board
- 1 Pan
- 1 Spatula
- 2 Small bowls
- 1 Lid
Steps
To make Pan-fried Bell Peppers with Tuna and Olives, first wash the bell peppers, dry them, and cut them into strips after removing the stem and filaments.
In a pan, sauté the garlic in the oil and add the bell peppers.
Salt and mix well.
Cook, covering with a lid and turning from time to time, until the bell peppers are soft.
It will take about 15 minutes on low heat.
Add the pitted black olives, the canned tuna flaked with a fork, and mix, cooking together for 5 minutes, covering again with the lid.
Serve hot, accompanied by slices of toasted bread.
