This Marinated Tuna & Roasted Peppers recipe features flavorful roasted peppers combined with tuna, fresh basil, and garlic, all drizzled with olive oil and lemon for a delicious and satisfying dish.
INGREDIENTS
Serves 4 people
Ingredient | Quantity | Notes |
Tuna | 2 jar | |
Poblano Pepper | 3 | |
Red Bell Pepper | 2 | |
Olive Oil | 1/2 cup | extra virgin |
Basil | 3/4 cup | |
Garlic | 1 head | |
Lemon | 1/2 | |
Salt | 1 tsp | |
Capers | 1/4 cup |
PREPARATION
Preheat the oven to 450°F (232 °C).
Stem and seed the peppers, then slice into thick strips. Place in a bowl, toss with 1 TB EVO and ½ tsp salt, and lay in a large glass baking dish, single layer if possible. If you only have smaller ones feel free to use two! Place in hot oven and roast for 15 minutes until the peppers get a bit of nice char. While the peppers are cooking, peel the garlic cloves, leaving them whole, and drain the capers.
Turn the oven down to 350 °F ( 177 °C).
Pull the baking dish from the oven and add the ½ cup EVO, capers, and garlic cloves. If you split the peppers between two separate baking dishes, combine in one. Return to the oven and continue cooking until the garlic is soft, approximately 15 more minutes.
Drain the jars of tuna and roughly chop the large basil leaves.
Leave smaller leaves whole. When the pepper mixture is ready, pull from the oven and let cool slightly. Add the tuna and the basil to the dish and toss carefully to combine. Squeeze the lemon over it and serve with some crusty bread!