Roasted pepper rolls with tuna and olives
Blend peppers rolls with tuna and olives, a tasty and delicious starter
Yields: 3/4 
Prep: 10Min ~ Cooking Time: 30Min 
Diff: Medium
- 1 Red pepper
- 2 80g cans of Tuna in olive oil
- 30g Olives
- 250g Mozzarella cheese
- Pesto Sauce
Info
Yields: 3/4 Prep: 10Min ~ Cooking Time: 30Min Diff: Medium
Ingredients
- 1 Yellow pepper- 1 Red pepper
- 2 80g cans of Tuna in olive oil
- 30g Olives
- 250g Mozzarella cheese
- Pesto Sauce
Introduction
Peppers, yes or no? Personally, I love them, even if I couldn’t really eat when I was younger because of some digestive problems. Do you know that if you remove the skin and the stems, blend peppers become more digestible? Someone also tells to add a little piece of pear when you cook peppers...have you ever tried?! Here in Piedmont we have two great variety of blen peppers: those of Carmagnola and Cuneo. I make peperonata, stuffed peppers, every kind of sauce and these irresistible pepper rolls. Follow me in the kitchen!
Directions
- Roast the peppers on a gas grill until tender.
- Once cooled remove the skin and divide into three part each.
- Mix the tuna with the olives finely chopped olives. Fill the pepper stripes with the tuna mixture and roll up them.
- For serving: cut the mozzarella cheese into thin slices and arrange over them one pepper rolls. Garnish with fresh pesto.
