Just made these as part of a #tapas lunch we enjoyed on the deck of our beach house at beautiful Hyam’s Beach on the South Coast of New Sput Wales, about 3 hours from Sydney.
Tapas lunch consisted of : charcuterie and cheese board including machengo cheese, jamon Iberico, san Danielle prosciutto, cornichons, salami, quince paste and a blue cheese; garlic prawns, Spanish tortilla, chorizo, sourdough bread, green salad and a fruit and chocolate platter to finish. And these very nice red roasted capsicum rolls filled with tuna.
Prep time: 10 minutes Cooking and cooking time: 1 hour
- 2 small long red capsicum or 4 long red peppers
- 3 cloves garlic
- 1/4 teaspoon salt
- Juice of 1 lemon
- 1/2 tablespoon olive oil
- 200g canned tuna
- 1/2 cup Greek natural yoghurt
- 2 tablespoons small capers
- 2 tablespoons finely chopped parsley
- Ground black pepper
1. Pre-heat oven to 220 degrees Celsius.
2. Place capsicum on foil lined baking tray.
3. Wrap peeled garlic cloves in foil and place on baking tray.
4. Grill capsicums for 20 minutes, turning over to blacken skin on all sides. Remove garlic from oven.
5. Put capsicums in oven for another 15-20 minutes until skin is blistered and black.
6. Meanwhile, smash garlic with salt and 1.5 teaspoons of capers and mix with yoghurt, olive oil and lemon juice.
7. Drain canned tuna, add yoghurt mixture and mix through tuna. Add chopped parsley, rest of whole capers. Grind black pepper to taste and mix again.
8. Remove capsicum from oven and place in plastic bag and tie off to allow steam to soften skins. Peel off skin carefully, cut in half and remove seeds, trying not to tear capsicum flesh.
9. Stuff with tuna mixture and roll capsicum into neat parcels cutting each half into two or leaving whole.