For our next pepper trick …. stuffed peppers. But not your grandmother’s stuffed peppers. I cannot remember where this came from – but I love the tuna filling. This is a great way to cook tuna even if you’re not going to use it to stuff peppers. Any leftover stuffing would make a fabulous tuna salad sandwich.
Ingredients:
Peppers – as many as you want 3 tablespoons extra-virgin olive oil Kosher salt 1 pound albacore tuna 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1 lemon, sliced into 1/4-inch rounds 1 long sprig of rosemary, broken into a few pieces 6 cups extra-virgin olive oil, or enough to cover the tuna 3/4 cup mayonnaise 2 heaping tablespoons finely chopped fresh Italian parsley leaves 2 heaping tablespoons capers, rinsed, drained, and finely chopped 1 1/2 tablespoons Dijon mustard 3 anchovy fillets, rinsed and finely chopped 2 1/2 teaspoons apple cider vinegar 2 teaspoons fresh lemon juice
Preparation:
To prepare the peppers, adjust the oven racks so one is in the middle position and preheat the oven to 350ºF. Place the peppers on a baking sheet, rub them all over with the olive oil, sprinkle with salt, and spread them out in a single layer. Roast the peppers for about 30 minutes, turning them occasionally, until their skins are wrinkled and slightly charred in places. Remove the peppers from the oven, leaving the oven on at the same temperature, and set aside to cool to room temperature.
To prepare the stuffing, cut the tuna into 1-inch thick slices, season with the salt and pepper, and place the slices in a small saucepan. Arrange the lemon slices and rosemary around the tuna and pour in enough olive oil to cover. Place the saucepan in the oven to cook the tuna for about 10 minutes, until medium-rare. (To test, split one of the slices with a fork to see the center.) Remove the tuna from the oven and let it cool to room temperature in the oil.
Combine the mayonnaise, parsley, capers, mustard, anchovies, vinegar, and lemon juice in a large bowl. Remove the tuna from the oil and break it into the bowl with the mixture. Use a wire whisk as you would a potato masher to break up any large chunks but you do want the tuna to have texture. Fold the tuna and other ingredients until they are thoroughly combined.
To assemble, slice each pepper almost in half lengthwise, leaving them attached on one side. Carefully scrape out and discard the seeds, and divide the stuffing between the peppers. Arrange the peppers on a platter. Scatter the arugula over them, drizzle with the finishing-quality olive oil, and the juice on the lemon, sprinkle with sea salt, and serve.