Mini Peppers Stuffed With Tuna and Olive Rillettes

By Martha Rose Shulman

Published December 2, 2014

  • Andrew Scrivani for The New York Times
Media 1 of 1
Total Time
30 minutes
Rating
5(93)
Comments
Read comments

A Provençal-inspired tuna and olive spread with bold flavors. These Provençal-inspired tuna rillettes are a modified version of a tuna tapenade that I posted a few years ago on Recipes for Health. I am using the rillettes as a filling for mini-peppers here, but they are also welcome in a sandwich, on crackers or croutons, or as a filling for other vegetables (cherry tomatoes come to mind). I used a mini-chop to finely chop the olives, garlic and capers, but as in all of this week’s fish rillettes recipes, I urge you to use a fork for the tuna. You don’t want this to be a purée.

Featured in: Pâté From the Sea

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:Serves 6

  • 1 pound mini bell peppers (usually 2 bags)

  • 2 ounces / about ⅓ cup imported black olives, pitted

  • 1 plump garlic clove, peeled, green shoot removed

  • 1 tablespoon capers, rinsed

  • 1 can olive oil-packed tuna, drained

  • 1 teaspoon Dijon mustard

  • 2 tablespoons extra virgin olive oil

  • 2 tablespoons Greek yogurt

  • 2 to 3 teaspoons fresh lemon juice (more to taste)

  • 1 teaspoon finely chopped fresh rosemary

  • 1 teaspoon thyme leaves, chopped

Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

6 grams carbs; 10 milligrams cholesterol; 184 calories; 6 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 11 grams fat; 2 grams fiber; 341 milligrams sodium; 17 grams protein; 3 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Heat oven to 425 degrees. Line a sheet pan with foil. Place peppers on baking sheet and roast very small peppers (less than 2 inches long) for 8 to 10 minutes, larger peppers for 15 minutes, turning them over halfway through. They should be soft but only charred in a few spots. Remove from oven and allow to cool.

  2. Step 2

    Meanwhile, in a mini-chop or in a mortar and pestle, pulse or grind olives, garlic and capers to a paste.

  3. Step 3

    In a bowl, mash tuna with a fork and work in olive mixture, mustard, olive oil, yogurt, lemon juice, rosemary and thyme.

  4. Step 4

    When peppers have cooled, slice off ends just below shoulders. Carefully remove any seeds and membranes. The peppers should be intact, but sometimes they split down one side. Cut large peppers in half lengthwise. Spoon tuna rillettes into peppers and arrange on a plate or platter. Serve at once, or chill until 30 minutes before serving. Bring to room temperature before serving so that the rillettes are soft.

Tip

  • Advance preparation: The tuna rillettes will keep for 5 days in the refrigerator. You can roast the peppers a few days ahead and keep in the refrigerator.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

5 out of 5
93 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

Shelley

if you want it to look like the photo? do NOT roast the peppers in the first steps, you will get soft things that you have to pull the skin off off. I ended up peeling seeding and chopping the peppers and stirring them in and serving the tuna on crackers. Very tasty, but not at all like what is in the photo.

Michele

I too found that the peppers became too soft, perhaps owing to the difference between Ms. Shulman's oven and mine. That aside, the tuna rillettes stuffing is fabulous, and my husband and I ate the peppers as a main course for dinner. I will try this again soon with less cooking time.

jgivenshtx

I roasted mine. I probably left them in about 5 extra minutes to ensure they were soft. At 425, nothing got brown. The peppers were still on the verge of crisp. The stuffing was delicious, and I actually thought it would be too strong. However, when paired with the pepper, it was fantastic. I’ll be serving this to company, for sure.

Peanut

I added garlic salt and shredded colby cheese and a little more of everything to the stuffing. I also had blue cheese mustard which is basically a flavored Dijon. Next time I would add more cheese and salt, or top each one with shredded cheese.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.