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Mini Peppers Stuffed With Tuna and Olive Rillettes

5.0(93)

A Provençal-inspired tuna and olive spread with bold flavors. These Provençal-inspired tuna rillettes are a modified version of a tuna tapenade that I posted a few years ago on Recipes for Health. I am using the rillettes as a filling for mini-peppers here, but they are also welcome in a sandwich, on crackers or croutons, or as a filling for other vegetables (cherry tomatoes come to mind). I used a mini-chop to finely chop the olives, garlic and capers, but as in all of this week’s fish rillettes recipes, I urge you to use a fork for the tuna. You don’t want this to be a purée.

by Martha Rose Shulman

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French, MediterraneanBrunch, Dinner, Lunch, Dips And Spreads

Servings

Serves 6

Total time

30 min

Calories / serving

134 kcal

Ingredients (11)

serves

1 pound mini bell peppers (usually 2 bags)
2 ounces / about 1/3 cup imported black olives, pitted
1 plump garlic clove, peeled, green shoot removedclove
1 tablespoon capers, rinsedcapers
1 can olive oil-packed tuna, drained
1 teaspoon Dijon mustarddijon-mustard
2 tablespoons extra virgin olive oilextra-virgin-olive-oil
2 tablespoons Greek yogurtgreek-yogurt
2 to 3 teaspoons fresh lemon juice (more to taste)lemon
1 teaspoon finely chopped fresh rosemaryrosemary
1 teaspoon thyme leaves, choppedthyme

Instructions (4 steps)

01Heat oven to 425 degrees. Line a sheet pan with foil. Place peppers on baking sheet and roast very small peppers (less than 2 inches long) for 8 to 10 minutes, larger peppers for 15 minutes, turning them over halfway through. They should be soft but only charred in a few spots. Remove from oven and allow to cool.
02Meanwhile, in a mini-chop or in a mortar and pestle, pulse or grind olives, garlic and capers to a paste.

04When peppers have cooled, slice off ends just below shoulders. Carefully remove any seeds and membranes. The peppers should be intact, but sometimes they split down one side. Cut large peppers in half lengthwise. Spoon tuna rillettes into peppers and arrange on a plate or platter. Serve at once, or chill until 30 minutes before serving. Bring to room temperature before serving so that the rillettes are soft.

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Rich recipe — supports nutrition-aware planning.