Peppers, mozzarella and tuna are a very simple recipe to make, an ideal appetizer to serve in summer, before the main courses. It is to propose for a lunch with friends or to vary the classic appetizer, even for important party. With the addition of ingredients, like iceberg lettuce, or crab meat, could be a course fresh but nutritious for the summer. We put the baguette, but you can use any other bread of your choice.
| Prep Time | 10 minutes |
| Servings |
people
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Ingredients
- 100 g Pepper red
- 120 g Mozzarella cheese
- 150 g tuna canned
- 70 g Mayonnaise light
- 120 g black olive
- ½ bread baguette
- 1 pinch salt
- 5 tbsp olive oil extra virgin
Ingredients
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Instructions
- Wash the red pepper (1) and cut it in half to remove the inner part (2). Then cut it into thin slices (3).
- Take the mozzarella and cut it into slices (4), then leave it aside on a flat saucer (5). Then cut into slices also the baguette (6) and leave aside on a plate.
- Put the pepper in a bowl (7), add the tuna (8) and the light mayonnaise (9).
- Mix the ingredients (10), then add the black olives (11) and the fresh mozzarella (12).
- Now pour the extra virgin olive oil (13), then add salt (14), and mix again (15).
- With a spoon, take a portion from the bowl (16) and place it on a plate (17), making six small balls and place aside the sliced baguette (18). Serve the dish in the middle of the table.
Recipe Notes
