Tuna Red Pepper Roulade


  • 3 large red bell peppers
  • 1 8oz can of solid white tuna, drained
  • 2 tbs lemon juice
  • 3 tbs olive oil
  • 3 green olives, pitted and chopped
  • 3 black olives, pitted and chopped
  • 2 tbs parsley, chopped
  • 1 clove garlic, minced
  • 1 celery stick, minced
  • kosher salt and fresh cracked black pepper
  • butter lettuce leaves for garnish
  • Arrange the peppers on a baking sheet and place under a hot broiler. Cook turning them occasionally until all sides are charred and blistered. Alternatively you may roast them over a gas flame until the same result is achieved.
  • Remove from the heat and place the peppers in a zip lock plastic bag and close top so that the peppers can steam and the skin will loosen.
  • After about 5 minutes remove the peppers from the bag and remove the skin. Do not rinse.
  • Cut the peppers into quarters and remove the stems, seeds and membranes.
  • Meanwhile, flake the tuna and combine with the lemon juice and oil. Stir in the olives, parsley, garlic and celery.
  • Season with salt and pepper.
  • Lay the pepper segments out flat, skinned side down.
  • Divide the tuna mixture equally among them. Spread it out, pressing it into an even layer.
  • Roll the peppers up and place the pepper rolls in the refrigerator for at least one hour.
  • Just before serving, cut each roll in half with a sharp knife, then arrange of a lettuce covered serving platter.


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