Spanish Tapas of Tuna, Cheese and Bell Pepper


6 mixed red, green, yellow, or orange bell peppers
2 tbsp Spanish olive oil
7 oz canned tuna in olive oil, drained
scant 1/2 cup curd cheese
4 tbsp chopped fresh fiat-leaf parsley
1 garlic clove, crushed
salt and pepper


  1. Preheat the oven to 400°F/200°C.
  2. Brush the bell peppers with the oil and put in a roasting pan. Roast in the preheated oven for 30 minutes, then turn over and roast for an additional 10 minutes, or until the skins have blistered and blackened.
  3. Using a slotted spoon, transfer the roasted peppers to a plastic bag and let cool for about 15 minutes, or until cool enough to handle.
  4. Meanwhile, put the tuna on paper towels and pat dry to remove the oil. Transfer to a food processor, then add the curd cheese, parsley, and garlic and process until mixed together. Season to taste with salt and pepper.
  5. Using a sharp knife or your fingers, carefully peel away the skins from the cooled bell peppers. Cut the bell peppers into quarters and remove the stems, cores, and seeds.
  6. Put a heaping teaspoonful of the tuna and cheese mixture on the pointed end of each bell pepper quarter and roll up. If necessary, wipe with paper towels to remove any filling that has spread over the skins, then arrange the rolls in a shallow dish on end with the filling uppermost. Cover and chill in the refrigerator for at least 2 hours, until firm, before serving.

Makes 8 servings as part of a tapas meal.

Source: Tapas