Tuna Rolls

I found this gorgeous new recipe in a book I picked up this past weekend at a half price bookstore during a sale... for a whopping $2!!! Not only are the pictures in this book absolutely fantastic-make-you-salivate-esque, the recipes are inventive and different. It's called Everyday Tapas : A collection of essential recipes, and appears to be put together by Paragon Books with no particular author. Thumbing through it briefly I saw at least half a dozen recipes that I wanted to try immediately, which was enough for me to decide the $2 price tag was totally worth it. This recipe was one of those that popped out at me. I love bell peppers and go through several of them every week... so I'm almost always stocked with some, and I have (or had) about 8 cans of tuna sitting in on my cabinet shelf that I'd been contemplating how to use for the past couple of weeks. As is usual for me, I had to adapt a tiny tiny bit to account for some missing ingredients as well as personal taste. (And yes... that gorgeous photo above really is mine. This dish was so pretty that it was not hard to photograph at all!

Tuna Rolls (as adapted from Everyday Tapas)
3 bell peppers (I used yellow and orange, although the original recipe calls for red)
2 oz. olive oil (was 4 oz. - I cut this in half and didn't notice any difference)
2 T lemon juice
5 T red wine vinegar
2 garlic cloves, finely chopped
1 t. paprika
1 t. chili powder (called for chili flakes- which I don't have)
2 t. sugar
2 T salted capers
10 oz. tuna in water, drained

Preheat the oven to 500 degrees. Slice and deseed the peppers into thirds, coat lightly with olive oil and place on a baking sheet in the oven for 15 minutes, turning peppers frequently until the skin is blackened and blistered all over. When finished, set them aside and allow to cool.

In a separate bowl, whisk the olive oil, lemon juice, vinegar, garlic, paprika, chili powder and sugar together.

When the peppers are cool enough to handle, peel off the skins, then place in the bowl of dressing mixture, making sure all the pieces of pepper are covered and coated, then set in the fridge for 30 minutes.

Next, rinse the salt off the capers and mix with the tuna. Drain the pepper pieces, reserving the dressing. Divide the tuna mixture between the pepper pieces and roll up. Secure the roll with a toothpick. Place the tuna rolls on a large plate or serving platter, then drizzle with the remaining dressing and serve.

Makes approximately 4 servings.


Ratings from the Experts*: 9 very easily. My husband isn't a fan of tuna so it's doubtful he'll even try these, but I loved them. The only things I would change is to add a little black pepper to the mix, and perhaps cut back the olive oil even more or change it to garlic infused olive oil for a tiny bit more flavor.

Pin It