Pepper rolls with tuna, the summer recipe of the moment
A delicious appetizer or even a side dish cold, the recipe of the pepper rolls stuffed with tuna, and not only will you love it a lot. It's an idea great, a summer recipe quick and easy to perform. Tuna and vegetables are chopped and we will have goodies to bring to the table all the time. Peppers do very well contain a lot of vitamin C and are also low in calories, not overdoing it with the fat we can eat the pepper rolls with tuna too often. And’ one of the summer recipes suggested by The silver spoon, a great recipe to follow soon. Here's how to prepare in a short time, stuffed peppers and cold.
Ingredients of stuffed peppers with tuna fish: 1 yellow pepper, 1 red pepper, 1 green pepper, 350 g of tuna in olive oil, 6 anchovy fillets without fish bones, 1 onion, 3 tablespoons mushrooms in oil, 2 tablespoons capers in salt, parsley, olive oil, white wine vinegar
Preparing for the stuffed peppers: wash the peppers and intact them we have on the baking sheet in the oven to let them roast under the grill to 190 degrees for 25 minutes, the skin will be a little blackened. Remove from the oven and put immediately in a paper bag, close and let.
Meanwhile, in a bowl put the tuna, chopped and add the onion and always chopped and the chopped mushrooms. Add the capers that we have spent under the running water, the anchovies cut into pieces, the chopped parsley, just a sprig of parsley. Mix everything together, adding a little white wine vinegar.
Remove the skin from the peperini, remove the stem, seeds and filaments, we divide it into strata, and let dry on a kitchen towel well clean, without any detergent, otherwise we use white paper for the kitchen. On each layer of the peppers, we have the mixture to the tuna, roll tight, we get the rolls and, behold, all is already ready. Keep in refrigerator until time to serve.
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