Tuna and Olive Stuffed Romano Peppers

 

1 small red onion, diced

1 small garlic clove, minced

12 shiitake mushrooms, chopped

Half a 2-ounce (45 g) tin of sustainable anchovies, drained

One 5-ounce (140 g) tin of tuna in olive oil, drained

2 tsp. capers

5 black olives, halved

2 romano peppers, halved

2 tsp. panko (Japanese bread crumbs)

Zest of 1 lemon

¼ bunch of flat-leaf parsley, leaves only, finely chopped

Olive oil

Pepper

 

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 tuna, capers, and olives and cook for a few more minutes until warmed through. Meanwhile, brush the halved peppers with olive oil and place them in an ovenproof dish. Remove the tuna mixture from the heat, fill the peppers with it, and dust with panko. Drizzle some extra olive oil on top and bake in the oven for 20 to 25 minutes, until crisp and done. Scatter the lemon zest and the parsley over the peppers. Season with freshly ground black pepper and serve.