Tuna and peppers recipe
Peppers are always a good accompaniment to meat or fish. Depending on the flavor you want, you can roast the red or yellow ones, with a slightly sweeter flavor, or the green ones.At home today we opted for the green ones.
# Italian cousine
Ingredients
- 2 peppers to roast
- 1 Can Yellowfin Tuna in organic extra virgin olive oil
- Salt to taste
Instructions
- Let’s heat the oven to 180 degrees
- Let’s wash the peppers
- Let’s cover a baking dish with a sheet of baking paper.
- We spread the peppers in the baking dish, pour a drizzle of the organic extra virgin tuna oil on each pepper and sprinkle with salt.
- We put it in the oven for 1 hour. After 30 minutes we turn the peppers.
- Once the hour has passed, we take the peppers out of the oven, put them in a pot (which we cover first with cling film and then with the lid), and let them rest for 20 minutes. In this way the steam thus created will easily let detach the skin.
- Remove the skin from the peppers (pulling them with your hands) and cut into strips.
- At this point they can be used, we will put them in a salad bowl or a serving dish and put the tuna pieces on top.
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