Eugenio Maiale: Peperoni Ripieni di Tonno Peppers Stuffed with Tuna

 

Australian Gourmet Traveller recipe for peperoni ripieni di tonno (peppers stuffed with tuna) by Eugenio Maiale from A Tavola restaurant in Sydney.

What you will need

2 tbsp olive oil

½ white onion, finely chopped

1 garlic clove, finely chopped

125 gm (1½ cups) fine fresh breadcrumbs from crusty sourdough bread

375 gm canned tuna in oil, drained (see note)

80 ml (1/3 cup) milk

2 eggs, lightly beaten

2 tbsp coarsely chopped flat-leaf parsley

1 tsp lemon juice

12 bella rosso, tops removed, seeds and membrane discarded (see note)

40 gm butter, melted

To serve: extra-virgin olive oil

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