Spinach-Tuna Peppers Rolls
These colorful bell pepper rolls filled with a flavorful mix of tuna, spinach, capers, and basil are a delicious and satisfying dish. Roasting the peppers brings out their natural sweetness, while the creamy tuna and spinach filling adds a burst of savory flavors. A drizzle of garlic-infused olive oil provides a final touch of richness to these easy-to-make and elegant rolls. Perfect as a light lunch or a tasty appetizer for your next gathering.
— Constant Cookbook
Ingredients
- 7 red or yellow bell peppers
- 100 g spinach
- 1-2 tbsp olive oil
- 185 g can tuna in oil
- 1 tbsp capers
- 7-8 Basil leaves
- 1-2 garlic cloves
- 1 garlic clove
- 1 tbsp olive oil
- salt, pepper
Instructions
- Heat oven to 210C.
- Put the peppers into large baking dish and roast for 30 mins.
- Peel the peppers and divide into 3 parts each.
- Heat olive oil in a pan.
- Wash the spinach and add to the pan.
- Leave the spinach to wilt for 1 min, stirring once or twice.
- Peel and slice 2 garlic cloves.
- Put the tuna, capers, spinach, garlic and Basil leaves into the blender.
- Puree.
- Lay the peppers pieces on a work surface and put a teaspoon of the spinach-tuna mix over.
- Roll up the pepper pieces put on a plate.
- Peel and slice the garlic clove.
- Mix the garlic with the olive oil.
- Sprinkle the garlic olive oil over the pepper rolls.
Yield
Serves 4
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