Fish Quick Entrees

Tuna-stuffed capsicum (gluten-free)

Name: Tuna-stuffed capsicum (gluten-free)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 2 large red capsicum, halved, seeds and membrane removed; 1 tablespoon olive oil; 425g can tuna in oil, drained; 2 hard-boiled eggs, chopped; 1 tablespoon capers, chopped; 2 tablespoons chopped chives; 5 tablespoons (100ml) good-quality mayonnaise; 200g wild rocket; 1/3 cup (80ml) good-quality French dressing

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Sweet and smoky roast capsicums are stuffed with salty tuna in this well-balanced starter.

2 large red capsicum, halved, seeds and membrane removed
1 tablespoon olive oil
425g can tuna in oil, drained
2 hard-boiled eggs, chopped
1 tablespoon capers, chopped
2 tablespoons chopped chives
5 tablespoons (100ml) good-quality mayonnaise
200g wild rocket
1/3 cup (80ml) good-quality French dressing

Method

1.

Preheat the oven to 180°C.
2.

Place capsicum on a baking tray, cut-side up, drizzle with oil and roast for 15 minutes. Remove and cool.
3.

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.
4.

When capsicum are cool, fill cavities with the tuna mixture.
5.

Toss salad leaves with half the dressing and place on serving plates with capsicum. Drizzle with remaining dressing, and garnish with remaining chives. Season with salt and pepper.