Tuna and Olive Stuffed Romano Peppers

Name: Tuna and Olive Stuffed Romano Peppers
Yield: Serves 2 as a starter
Ingredients: 2 teaspoons capers; One 5-ounce (140 g) tin of tuna in olive oil, drained; One 5-ounce (140 g) tin of tuna in olive oil, drained; Half a 2-ounce (45 g) tin of anchovies, drained; 2 teaspoons panko (Japanese bread crumbs); 2 teaspoons panko (Japanese bread crumbs); 2 romano peppers, halved; 5 black olives, halved; 12 shiitake mushrooms, chopped; 1 small garlic clove, minced; 1 small red onion, diced; Olive oil; Pepper; Zest of 1 lemon; ¼ bunch of flat-leaf parsley, leaves only, finely chopped

Preparation info

Serves
2
as a starter

Difficulty
Easy

Appears in

The Tinned Fish Cookbook

By Bart van Olphen

Published 2021

About

Ingredients

1 small red onion, diced
1 small garlic clove, minced
12 shiitake mushrooms, chopped
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Fish course
Starter
Pescatarian

Method

Preheat the oven to 350°F (180°C).
Heat a splash of olive oil over medium-high heat and sauté the red onion, garlic, and shiitake mushrooms until softened, 3 to 4 minutes. Add the anchovy fillets and let them “melt” in 2 minutes. Finally, mix in the