Post by wilderness on Aug 2, 2023 12:36:15 GMT -5
Tuna Stuffed Red Bell Peppers-Birdy
Servings: Serves 4 Source: Ciaoitalia.com
Ingredients
6 Oneounce can tuna in olive oil, drained and oil reserved
1 small red onion, minced
1 cup well drained and rinsed canned chickpeas
2 tablespoons toasted pine nuts
2 tablespoons minced thyme
2 tablespoon minced tarragon
Juice of one lemon
Salt and pepper to taste
2 medium red bell peppers cut in half lengthwise, seeds and membrane scraped out with a small spoon*
Directions
Place the tuna in a medium size bowl and flake it with a fork. Add 2 tablespoons of the reserved tuna oil, onion and 1/2 cup of the chickpeas. Combine well.
Place remaining chickpeas in a blender or use an immersion blender to puree them with the remaining tuna oil. Add to the bowl with the tuna and chickpeas. Add the thyme, tarragon and lemon juice and combine well. If the mixture seems dry, add a tablespoon of extra virgin olive oil. Season with salt and pepper to taste.
Divide and fill the pepper halves with the tuna mixture; sprinkle the pine nuts over the top. Cover and allow to stand at room temperature for 1 hour before serving.
*If you would like to have a tool to clean the white membrane from the inside of the peppers, see Artisan Pasta Tools at www.artisanalpastatools.com/nonni.shtml and look for the Pepper Scoop.
6 Oneounce can tuna in olive oil, drained and oil reserved
1 small red onion, minced
1 cup well drained and rinsed canned chickpeas
2 tablespoons toasted pine nuts
2 tablespoons minced thyme
2 tablespoon minced tarragon
Juice of one lemon
Salt and pepper to taste
2 medium red bell peppers cut in half lengthwise, seeds and membrane scraped out with a small spoon*
Directions
Place the tuna in a medium size bowl and flake it with a fork. Add 2 tablespoons of the reserved tuna oil, onion and 1/2 cup of the chickpeas. Combine well.
Place remaining chickpeas in a blender or use an immersion blender to puree them with the remaining tuna oil. Add to the bowl with the tuna and chickpeas. Add the thyme, tarragon and lemon juice and combine well. If the mixture seems dry, add a tablespoon of extra virgin olive oil. Season with salt and pepper to taste.
Divide and fill the pepper halves with the tuna mixture; sprinkle the pine nuts over the top. Cover and allow to stand at room temperature for 1 hour before serving.
*If you would like to have a tool to clean the white membrane from the inside of the peppers, see Artisan Pasta Tools at www.artisanalpastatools.com/nonni.shtml and look for the Pepper Scoop.
Servings: Serves 4 Source: Ciaoitalia.com
Ingredients
6 Oneounce can tuna in olive oil, drained and oil reserved
1 small red onion, minced
1 cup well drained and rinsed canned chickpeas
2 tablespoons toasted pine nuts
2 tablespoons minced thyme
2 tablespoon minced tarragon
Juice of one lemon
Salt and pepper to taste
2 medium red bell peppers cut in half lengthwise, seeds and membrane scraped out with a small spoon*
Directions
Place the tuna in a medium size bowl and flake it with a fork. Add 2 tablespoons of the reserved tuna oil, onion and 1/2 cup of the chickpeas. Combine well.
Place remaining chickpeas in a blender or use an immersion blender to puree them with the remaining tuna oil. Add to the bowl with the tuna and chickpeas. Add the thyme, tarragon and lemon juice and combine well. If the mixture seems dry, add a tablespoon of extra virgin olive oil. Season with salt and pepper to taste.
Divide and fill the pepper halves with the tuna mixture; sprinkle the pine nuts over the top. Cover and allow to stand at room temperature for 1 hour before serving.
*If you would like to have a tool to clean the white membrane from the inside of the peppers, see Artisan Pasta Tools at www.artisanalpastatools.com/nonni.shtml and look for the Pepper Scoop.
Servings: Serves 4
Source: Ciaoitalia.com
Ingredients6 Oneounce can tuna in olive oil, drained and oil reserved
1 small red onion, minced
1 cup well drained and rinsed canned chickpeas
2 tablespoons toasted pine nuts
2 tablespoons minced thyme
2 tablespoon minced tarragon
Juice of one lemon
Salt and pepper to taste
2 medium red bell peppers cut in half lengthwise, seeds and membrane scraped out with a small spoon*
Directions
Place the tuna in a medium size bowl and flake it with a fork. Add 2 tablespoons of the reserved tuna oil, onion and 1/2 cup of the chickpeas. Combine well.
Place remaining chickpeas in a blender or use an immersion blender to puree them with the remaining tuna oil. Add to the bowl with the tuna and chickpeas. Add the thyme, tarragon and lemon juice and combine well. If the mixture seems dry, add a tablespoon of extra virgin olive oil. Season with salt and pepper to taste.
Divide and fill the pepper halves with the tuna mixture; sprinkle the pine nuts over the top. Cover and allow to stand at room temperature for 1 hour before serving.
*If you would like to have a tool to clean the white membrane from the inside of the peppers, see Artisan Pasta Tools at www.artisanalpastatools.com/nonni.shtml and look for the Pepper Scoop.
