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Peppers Stuffed with Tuna & Capers

Ingredients

1/2 Lb. Tuna under Olive Oil
1 1/2 Cups Bread Crumbs
2 Tbl. Capers – salted
1 Lg. Onion – chopped
1 Lg. Tomato
1 Lg. Egg
3 Fillets Anchovy
2 Tbl. Lemon  juice – fresh
4 Lg. Bell Peppers – Green Red, Yellow or a combination of colors
Q.B. Salt & Pepper

Preparation of the Stuffing

The best tuna to use for this dish is fresh tuna that has been baked and put up under Extra Virgin Olive Oil and Dill.  If that is not available, use two cans of chunk dark tuna.  Drain them of the oil or water in which they were packed.  Place them in a shallow bowl, sprinkle dill leaves over them, and cover with Extra virgin Olive oil for an hour or more. 

Meanwhile soak the salted capers in warm water for 30 minutes. You can use capers in vinegar, but use 1/2 Tbl more as they are not as tasty as salted capers.  Chop the onion fine and put it into a large mixing bowl.   Chop the
anchovies and add to the bowl. Cut the tomato intro small pieces, de-seeding it if desired.  Add the bread crumbs to the bowl along with one third a cup of warm water.  rinsed the capers and add them to the bowl.   Add the egg and mix all of the ingredients carefully so that they are thoroughly integrated.

Drain the tuna and add to the mixture in the bowl.   Gently mix so that the tuna breaks into medium size chunks. Try not to pulverize it.  Set the entire mixture aside for 10-15 minutes so that the bread crumbs absorb the liquids. 

If after 5-10 minutes, the mixture is too stiff, add 1/3 cup water and 1/3 cut olive oil.  Add salt and pepper to taste and mix again, but gently.

While the tuna mixture is resting, cut the tops off of the peppers. Save the tops.  Remove the seeds and ribs.

Stuffing the Peppers

Stuff each pepper with the tuna mixture.  Cover each pepper with its top.  Place upright in an oven proof casserole, and sprinkle Olive oil over each pepper.  Salt each pepper with coarse salt.  Bake for 30-45 minutes,
depending upon the size of the peppers.

Remove and serve hot.  Any leftover peppers make great antipasti either served cold or at room temperature. A suggestion is to serve them either on a bed of Radicchio or a bed of Arugula.  We enjoy them served at room temperature sprinkled with hot pepper oil. Serve with a moderately chilled Roussanne or a Viognier.

2007 Roussanne
Fruit for our Roussanne comes from the Santa Ynez Valley.  In 2007 grapes were harvested at 26.0° Brix and a pH of 3.65.  Characteristics of Roussanne include honeysuckle, honey, and flowers.  It is pleasantly spicy in the finish, which makes it a great wine for food pairings. Half of this wine was aged in Hungarian oak barrels, and half in stainless steel, resulting in balanced wine offering a very slightest hint of oak.This is a white wine which should not be poured very cold.  Temperatures below about 45-50° F. usually inhibit the nose, and negate the floral tones of this wine.  Serving this 2007 Roussanne too cold will accomplish what we have assiduously tried to avoid.

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