Cooking Becomes so Easy

Spread the Word
Facebook Twitter Delicious Digg Stumbleupon

Tuna Rolls

  Print this Recipe
 Serves: 4
3 red peppers
125ml / 4 fl oz olive oil
2 tbsp lemon juice
5 tbsp red wine vinegar
2 garlic cloves, finely chopped
1 tsp paprika
1 tsp dried chilli flakes
2 tsp sugar
2 tbsp salted capers
200g / 7 oz canned tuna in oil, drained and flaked

Preheat the grill to high. Place the peppers on a baking sheet and cook under the preheated grill, turning frequently, for 10 minutes or until the skin is blackened and blistered all over. Using tongs, transfer to a plastic bag, then tie the top and cool.

Meanwhile, whisk the olive oil, lemon juice, vinegar, garlic, paprika, chilli flakes and sugar together in a small bowl.

When the peppers are cool enough to handle, peel off the skins, then cut the flesh into thirds lengthways and deseed. Place the pepper pieces in a non-metallic dish and pour over the dressing, turning to coat. Stand in a cool place for 30 minutes.

Rub the salt off the capers and mix with the tuna. Drain the pepper pieces, reserving the dressing. Divide the tuna mixture between the pepper pieces and roll up. Secure with a wooden cocktail stick. Place the tuna rolls on a serving platter, then spoon over the dressing and serve at room temperature.

Facebook Twitter