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Tuna and Olive Stuffed Romano Peppers<\/p>\nTuna and Olive Stuffed Romano Peppers<\/p>\n
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1 small red onion, diced<\/p>\n
1 small garlic clove, minced<\/p>\n
12 shiitake mushrooms, chopped<\/p>\n
Half a 2-ounce (45 g) tin of sustainable anchovies, drained<\/p>\n
One 5-ounce (140 g) tin of tuna in olive oil, drained<\/p>\n
2 tsp. capers<\/p>\n
5 black olives, halved<\/p>\n
2 romano peppers, halved<\/p>\n
2 tsp. panko (Japanese bread crumbs)<\/p>\n
Zest of 1 lemon<\/p>\n
\u00c2\u00bc bunch of flat-leaf parsley, leaves only, finely chopped<\/p>\n
Olive oil<\/p>\n
Pepper<\/p>\n
<\/p>\n
Preheat the oven to 350\u00c2\u00b0F (180\u00c2\u00b0C). Heat a splash of olive oil over medium-high heat and saut\u00c3\u00a9 the red onion, garlic, and shiitake mushrooms until softened, 3 to 4 minutes. Add the anchovy fillets and let them \u00e2\u20ac\u0153melt\u00e2\u20ac\u009d 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.<\/p>\n
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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 \u00c2\u00bc bunch of flat-leaf parsley, leaves only, finely chopped Olive oil Pepper Preheat the oven to…<\/p>\n