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Tuna-stuffed capsicum (gluten-free)
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Ingredients:
  • 2 large red capsicum, halved, seeds and membrane removed
  • 425g can tuna in oil, drained
  • 2 hard-boiled eggs, chopped
  • 20.00 ml capers, chopped
  • 40.00 ml chopped chives
  • 100ml mayonnaise
  • 200g wild rocket
  • 80ml french salad dressing
Instructions:
  • Preheat your oven to 180°C.
  • Place the capsicum on a baking tray, cut-side up, and generously drizzle with oil. Roast in the oven for 15 minutes until tender and slightly charred. Allow to cool before handling.
  • Combine tuna, egg, capers, and half of the chives in a bowl. Stir in mayonnaise until mixture is well combined, then season with salt and pepper to taste.
  • Once the capsicums have cooled down, stuff the cavities with the tuna mixture.
  • Coat salad leaves with half of the dressing, arrange on plates with capsicum. Drizzle with the remaining dressing, top with remaining chives, and season with salt and pepper.

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