This Tuna Stuffed Capsicum has the added bonus of being Gluten Free, important for those with allergies or an intolerance to gluten. You will notice that the Capsicum is only cooked at the beginning of the recipe just to soften it. The remaining ingredients are added cold and it is served this way. A perfect Summer dish and something different for those trying to cut down on their meat consumption but eat healthy at the same time. Enjoy!
2 large red capsicums, halved, seeds and membrane removed
1 tablespoon olive oil
425 g can tuna in oil, drained
2 hard-boiled eggs, chopped
1 tablespoons capers, chopped
2 tablespoons chopped chives
5 tablespoons (100 ml) good-quality mayonnaise
Preheat the oven to 180° Celsius and place each capsicum half on the baking tray, cut side up, drizzle with oil and roast for 15 minutes. Remove and cool.
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. When capsicums are cool, fill cavities with the tuna mixture.
Serve with salad and season with salt and pepper.
February 3, 2009
delicious – Februrary 2004, Page 74
Recipe Submitted by Valli Little