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

Recipe «Tuna-stuffed capsicum (gluten-free)» presented in category Recipes / Fish, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.