recipes
Stuffed peppers with tuna caponata and mozzarella
2021-04-17
Ingredients
- 2 garlic cloves
- 1 onion
- 1 aubergine
- 1 stick celery
- 2 tbsp. olive oil
- 1 handful cherry tomatoes, halved
- 2 tbsp. pitted black olives
- 1 tbsp. capers
- 1 tbsp. sugar
- 1 tbsp. vinegar
- 150ml tomato pulp
- 2 cans tuna in oil, drained but reserve the oil (Redelmar)
- 2 tbsp. chopped fresh mint leaves
- 2 large bell peppers
- 1 ball fresh mozzarella
- 4 slices stale sandwich bread, diced
- 2 tbsp. extra virgin olive oil
- 2 tbsp. grated Parmesan cheese
Method
Fry the onion, garlic, celery and aubergines together in a large pan heated with 2 tbsp. olive oil. Add the cherry tomatoes, capers and olives to the pan, along with the sugar and vinegar. Stir in the tomato pulp and a little water, drained tuna and chopped herbs and mix together well. Cut the peppers in halve, discard of the seeds and fill with the tuna caponata. Finish off with sliced mozzarella, diced bread and drizzle with the reserved tuna oil. Sprinkle over the grated Parmesan and bake in the oven at 200°C for 15-20 minutes or until the bread is golden and crunchy.
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