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Serves 8

Mini pointed peppers served with tuna salad


1 can of tuna (160 g, in olive oil)
1 small red onion
2 tomatoes
2 tbsp capers
1 tsp dried Provencal herbs
2 tbsp finely chopped parsley + extra for garnishing
2 tbsp mayonnaise
1 large pointed pepper (orange) or 2 small ones


1 Drain the tuna and use a fork to loosen it. Finely chop the onion. Cut the tomatoes into wedges, remove the seeds and finely dice the flesh. Mix together the tuna with the shallot , tomato, capers, herbs, parsley and mayonnaise. Season to taste with the Tabasco.

2 Remove the stem and the seeds from the pointed pepper and slice the flesh into pieces measuring 3 × 3cm. Scoop some of the tuna mix onto each piece of pepper. Garnish with the extra parsley.

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