Tuna-stuffed capsicum (gluten-free)

Cooking Fish Tuna-stuffed capsicum (gluten-free)

Detailed step-by-step description of how to cook the dish "Tuna-stuffed capsicum (gluten-free)". Try it by all means

Lables: Gluten free Lactose free Peanut free Sesame free Shellfish free Tree nut free Wheat free
  1. Preheat the oven to 180°C.
  2. Place capsicum on a baking tray, cut-side up, drizzle with oil and roast for 15 minutes. Remove and cool.
  3. To make filling, place tuna, egg, capers and half the chives in a bowl. Add enough mayonnaise to bind, and season with salt and pepper.
  4. When capsicum are cool, fill cavities with the tuna mixture.
  5. Toss salad leaves with half the dressing and place on serving plates with capsicum. Drizzle with remaining dressing, and garnish with remaining chives. Season with salt and pepper.

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2 large red capsicum, halved, seeds and membrane removed
1 tbsp olive oil
425g can tuna in oil, drained
2 hard-boiled eggs, chopped
1 tbsp capers, chopped
2 tbsp chopped chives
5 tbsp good-quality mayonnaise
200g wild rocket
1/3 cup good-quality French dressing

Adv

Autors
Preparation time
15
Cooking time
15
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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