Bell pepper and tuna rolls.

Rotolini di peperoni al tonno.

How’ s your lock-down going?

Our is going great: the toilet flush of the only wc of the house broke, finding a plumber is damn hard, there has been a wind blizzard and we couldn’t have our daily walk outside.

We keep on going anyway, we discovered a whole meadow filled with nettles, young and tenders.

Do you know nettles are the most delicious thing if stuffed into ravioli or used to make green pasta instead of spinach?

It’s a very old habits, I remember myself going around with my granny to forage them but I’ve never done this alone.

I think it’s the moment to try, isn’t it?

I hope to show you good results here soon!

Now, let’s speak of the today’s recipe: it has a summer flair for the freezing weather we have but I follow the golden rule ” scrap what you have in the fridge and into the pantry before going to grocery shopping”.

I followed a recipe from a magazine scrap from my recipe scrapbook and here we are, bell pepper and tuna rolls!

Bell pepper and tuna rolls.

Servings: 2


  • 2 bell peppers, one red, one yellow
  • 180 g tuna canned in oil
  • 1 tsp capers
  • 3 anchovies in oil
  • chopped parsley to taste
  • salt and pepper


  • Roast the bell peppers in hot oven ( about 390°F) until they are burnt outside.
    Let them cool into the oven then pell them, remove seeds and cut them in stripes.
  • In a mixer put all the ingredients and pulse.
    You can pulse until you have a cream but we preferred a coarse mix.
    Spread the mixture on the bell pepper's stripes and roll them up.
  • Drizzle with oil, add some parsley and serve.

They are really simple!

Bell pepper and tuna rolls.

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