Peppers and tuna are two foods that will accompany very well together in a variety of recipes that can be made useful dishes in all the courses, from appetizers to first, up to the second and sides.
We present an unusual recipe, excellent as a salad or accompaniment to seafood dishes or white meat. The dish can be eaten plain, good both for your children and for guests in important evenings. The implementation is very simple, with excellent very hearty and tasty ingredients.
Instructions
- Take the pepper, wash (1) carefully and then place it on a dry cutting board. Cut it in half and remove the plant parts (2), those white and the seeds, then cut into strips first and then into bricks (3) to be put aside on a saucer.
- Then pour five tablespoons of extra virgin olive oil (4) in a large nonstick pan and heat over medium fire. Join the pieces of pepper (5) to sear over high heat for about 4 minutes. Then lower the heat and add the vegetable stock (6) to the peppers. Cover with a lid and cook for about 20 minutes.
- Meanwhile you cook the peppers, peel (7) and finely chopped (8) the garlic, then join the beans (9), drained. Stir and cook until the end of the cooking of the peppers.
- Then peel the onion and chop (10) finely. Put the chopped onion in a small bowl and cover with cold water (11) for about ten minutes, so that it loses its harshness. Then drain (12) and put it on a saucer apart.
- When the peppers are almost cooked, season with salt (13) and then turn to high the heat to consume the broth and let it dry. Once evaporated, lower the heat to low and add the beans to the pan with the garlic (14) to mix them a few minutes, being careful not to burn the garlic (15). After a couple of minutes, turn off the heat and put it to cool in a bowl.
- Now put the peppers with beans in a salad bowl where it will join the onion (16), the tuna (17) and parsley. Mix well and then pour a drizzle of extra virgin olive oil (18), stirring again with care. Then served on the table as a side dish or as a salad.
