Tuna and caper stuffed roasted peppers
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|2 tbsp||Olive oil|
|200 g||Tinned tuna in oil, (drained)|
|1 tsp||Lemon, (finely grated zest)|
|2 tsp||Capers, (finely chopped)|
|1 tbsp||Creme fraiche, (or curd cheese)|
|2 tsp||Coriander, (finely chopped)|
|1||Salt & freshly ground pepper|
- Preheat the oven to 200C. Brush the peppers with oil, put in a roasting pan and roast for 30 minutes or until the skins have blistered. Put in a bowl, cover with plastic wrap and let cool for 15 minutes.
- Put the tuna in a bowl and combine with the lemon, capers, crème fraiche and coriander. Season.
- Using a sharp knife or your fingers, carefully peel away the skins from the peppers. Halve and remove the stems, cores and seeds then slice the peppers into strips.
- Put a heaped teaspoonful of the mixture on each strip and roll up. Refrigerate for at least 2 hours or until firm, before serving.