Delicious Recipes

Tuna, Olive, and Bell Pepper Pesto

in cucina con pina

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in

Quick and no-cook Tuna, Olive, and Bell Pepper Pesto if you have ready bell peppers, otherwise prepare them first and make the pesto when they’re cold. They’re fine even if they’re from the day before. Sometimes improvising an appetizer or aperitif with friends or family is really simple, it takes little. For my pesto, I used almonds, but know that cashews, pine nuts, or hazelnuts will work great too. A terrace, an aperitif with pesto crostini, and it’s instantly summer.

  • Difficulty: Very Easy
  • Cost: Affordable
  • Preparation time: 15 Minutes
  • Portions: 6
  • Cooking methods: Microwave, Air Frying
  • Cuisine: Italian
  • Seasonality: Summer, Fall
177.82 Kcal
calories per serving
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  • Energy 177.82 (Kcal)
  • Carbohydrates 1.18 (g) of which sugars 0.51 (g)
  • Proteins 6.88 (g)
  • Fat 16.59 (g) of which saturated 3.20 (g)of which unsaturated 2.29 (g)
  • Fibers 0.75 (g)
  • Sodium 630.04 (mg)

Indicative values for a portion of 60 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.

* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients to Make Tuna, Olive, and Bell Pepper Pesto

  • 2.8 oz canned tuna in oil
  • 1.8 oz bell peppers
  • 1.8 oz Taggiasca olives
  • 1.4 oz grated Parmesan cheese
  • 0.63 oz peeled almonds
  • 0.28 oz basil
  • 5 tablespoons extra virgin olive oil
  • 1 teaspoon salt
  • 1 sprig rosemary
  • 1 clove garlic

Tools to Prepare Tuna Pesto

  • Chopper
  • Microwave Tray
  • Parchment Paper

Steps to Prepare Tuna, Olive, and Bell Pepper Pesto

  • Wash and dry the bell peppers. I used red ones; they have such a beautiful, vibrant color that encourages you to eat them.

  • Cut the bell peppers into strips and season them in a pan on parchment paper with salt and EVO oil, a nice sprig of rosemary, and a clove of garlic.

  • Cook in the microwave using the crisp mode for 15 minutes at maximum power, alternatively use the air fryer and cook at 375°F for 10 minutes.

  • Remove the rosemary sprig and leave the needles.

  • Place all ingredients in the chopper and pulse for a few seconds. Repeat several times until the ingredients become a pesto.

  • Here is the ready Tuna, Olive, and Bell Pepper Pesto, ideal for bruschetta or to dress pasta.

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in cucina con pina

My name is Pina, and my passion is food and cooking in general. On the blog, I focus on regional dishes like those from my birthplace, Sicily. I also feature dishes from Lazio, the region that has hosted me for over 40 years, but in general, I cover all Italian regions. Traveling and exploring is my second passion, so I couldn't leave out dishes from around the "World" on my blog. My blog is divided into simple and essential sections like appetizers, first courses, main courses, side dishes, bread and leavened products, jams and preserves, wines and wineries, and of course, travels. Desserts are included, and finally, there is a dedicated corner for gluten-free options. Easy recipes, explained step by step and always updated.

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