Ingredients
2 yellow peppers
100 g tuna in oil
20 g high-quality mayonnaise
1 anchovy preserved in salt
3 capers in salt
1/2 tbsp white wine vinegar
1 tbsp chopped parsley
Method
Preheat the oven to 150° C gas 2
1) coat the pepper in oil, and bake in the oven for 30 minutes, then leave it to cool
2) grind parsley in a mortar
3) fillet the anchovy and wash in cold water
4) process the tuna, caper and the anchovy, until smooth consistency
5) in a bowl mix the mixture with the white wine vinegar and the mayonnaise, season to taste
6) peel the cold peppers, then tear them into 4 halves
To serve, fill each half with the tuna mixture, chill.
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