Mini Peppers Stuffed With Tuna and Olive Rillettes

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.

Ingredients

  • 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 removed
  • 1 tablespoon capers, rinsed
  • 1 can olive oil-packed tuna, drained
  • 1 teaspoon Dijon mustard
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons Greek yogurt
  • 2 to 3 teaspoons fresh lemon juice (more to taste)
  • 1 teaspoon finely chopped fresh rosemary
  • 1 teaspoon thyme leaves, chopped
  • Nutritional Information
    • Nutritional analysis per serving (6 servings)

      138 calories; 8 grams fat; 1 gram saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 5 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 9 grams protein; 5 milligrams cholesterol; 237 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

Serves 6

Preparation

  1. Heat 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.
  2. Meanwhile, in a mini-chop or in a mortar and pestle, pulse or grind olives, garlic and capers to a paste.
  3. In a bowl, mash tuna with a fork and work in olive mixture, mustard, olive oil, yogurt, lemon juice, rosemary and thyme.
  4. When 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.
  • Advance preparation: The tuna rillettes will keep for 5 days in the refrigerator. You can roast the peppers a few days ahead and keep in the refrigerator.

30 minutes

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