Grilled tuna and peppers: the recipe for a tasty and versatile summer dish

Yo fried peppers and tuna I am a second gourmand and versatile, a real joker in the kitchen: to serve on the table hot or at room temperature, it is perfect both as antipastiin fragrant bruschetta, as much as outlinerich and substantial, on the occasion of a summer dinner in the company of friends.

To prepare them, first of all, it will be necessary to clean the peppers, cut them into strips and then leave them to cook in a pan, covered with a lid, together with a drizzle of oil and a clove of garlic; at this point the vegetables are seasoned with buyer, capers Dissalati, nere olive tree and a sprig of chopped parsley, and then pour the canned tuna, well drained and chopped, leaving everything to cook over moderate heat until the peppers are tender but still firm. The result will be a tasty and appetizing dish, excellent also to dress a pasta salad, a boiled cereal or to fill focaccia, wraps and savory pies.

If you like, for a crunchy note, you can finish the preparation with del breadcrumbs or toasted breadcrumbs, brown some crushed dried chilli together with the sautéed garlic and oil or add your favorite herbs instead of the parsley. Those who wish can add potatoes during cooking, peeled and cut into wedges: for a single dish satiating and nutritious, to put in your lunch box and take with you to the beach or the office.

For a cheerful and colorful result, choose a mix of red and yellow bell peppers of your favorite variety, and when buying, make sure they are judgesperfectly ripe and without dents.

Discover how to prepare peppers and tuna in the pan by following the step-by-step procedure and tips. If you liked this recipe, also try the carrettiera or peperonata peppers.

How to prepare grilled tuna and peppers

Wash the peppers and cut them in half. 1.

Remove the stem and discard the seeds and inner white filaments. 2.

Cut the peppers into strips about 1 cm wide 3.

In a non-stick frying pan, brown the garlic in extra virgin olive oil. 4.

Pour the peppers 5.

season with salt 6.

cover with a lid 7 and cook for about 20 minutes over moderate heat, stirring occasionally.

Then add the anchovy fillets in oil. 8.

Add the desalted capers 9.

Continue with the pitted black olives. 10 and perfume with chopped parsley.

Finish with the tuna eleven, drained and chopped. Mix the ingredients briefly.

Cover the saucepan with the lid again. 12 and continue cooking for about ten minutes, or until the peppers are soft but not mushy.

Bring the fried peppers and tuna to the table. 13 and serve.

storage

Fried peppers and tuna can be kept in the fridge, in an airtight container, for 2 days Maximum.