VIEWS: 7 PAGES: 1 POSTED ON: 2/27/2010
Roasted Pepper Rolls Stuffed With Tuna (Peperoni farciti con tonno e acciuga) The combination of sweet, meaty peppers and well-seasoned oil-cured tuna is always delightful. Any fresh, meaty sweet bell-type peppers are suitable—different colors make a nice presentation. And peppers are always best roasted and peeled at home, though a jar of roasted red peppers can be substituted if you are short on time. Carmagnola peppers are justly famous, for wonderful flavor as well as their vivid colors and distinctive shapes— considered to be one of the best in Italy. (If you have no peppers at all, this tuna filling is delicious on crostini or crackers—it makes a world-class tuna fish sandwich too.) Makes about 15 small rolls, serving 6 as an hors d’oeuvre 3 or 4 sweet red or assorted color peppers 2 small anchovy fillets, drained and chopped fine (about 1-1/2 pounds total) 2 tablespoons small capers, drained and chopped 1/3 cup or so extra-virgin olive oil fine 1 teaspoon coarse sea salt or kosher salt or 1 tablespoon apple cider vinegar to taste 1 tablespoon prepared mustard Two 6-ounce cans tuna in olive oil 1/3 cup mayonnaise (preferably imported from Italy) 1 tablespoon chopped fresh Italian parsley Preheat the oven to 350°. Rub the peppers all over with 2 tablespoons olive oil, season with ½ teaspoon salt and place on a parchment-lined baking sheet. Roast for 30 minutes or so, turning the peppers occasionally, until their skins are wrinkled and slightly charred. Let the peppers cool completely. Slice in half (through the stem end), discard the stem, peel off the skin and slice the halves lengthwise into strips 2-inches wide. Scrape the seeds from the strips and lay them in a sieve to drain and dry. To make the stuffing, drain the tuna, and break it into flakes in a medium-size bowl. One at a time, mix the seasonings into the tuna with a fork: chopped anchovies, capers, vinegar, mustard, mayonnaise, parsley, 2 tablespoons olive oil and about ½ teaspoon salt. Stir vigorously; breaking up lumps of fish, until the stuffing is soft and fairly smooth. Add more of any seasoning to taste. Drop a scant tablespoon of stuffing at one end of each roast pepper strip and roll it up snug, creating a neat cylinder. Press the pepper as you wrap so it adheres to itself and stays closed. To serve, arrange all the rolls on a platter, drizzle a bit more olive oil all over and sprinkle lightly with coarse salt.
"Roasted Pepper Rolls Stuffed With Tuna"