Bell Peppers with Tuna – Peperoni con il tonno
This simple appetizer is always a hit when I serve it. The recipe comes from an aunt of mine who lives in Genova, Liguria. It seemed to me an unusual combination but when I tasted it I changed my mind. These two simple ingredients complement each other.
Ingredients:
3 big yellow bell peppers
7 oz. tuna fish preserved in olive oil
1 Tbsp. capers preserved in vinegar
2 Italian anchovies preserved in olive oil
1 Tbsp. vinegar
2/3 cup extra virgin olive oil
salt to taste
Instructions:
1. Drain the excess oil from the tuna and blend it together with the capers, but don’t over blend it, just enough to mix them and then set them aside.
2. Wash the bell peppers remove the seeds and the stems. Cut them in pieces about one inch in size.
3. Heat up a pan with the olive oil then add the anchovies and let them melt.
4. Add the tuna fish with the capers and let it cook for one minute or so.
5. Add the bell peppers, combine well and cook them for about 20 minutes or until tender mixing often.
6. Let them cool or refrigerate them. They’re better when served the day after straight from the refrigerator.
What can be used instead of the anchovies?