Its been ages since I posted a recipe and while in Spain this week I came up with the idea of stuffing the amazing LARGE peppers with a tinned tuna, lemon zest and herb marinade.
We go to an area in Spain called Nerja a couple of times a year and stay in a beautiful place called El Capistrano Village.
Nerja still holds its Andalusian Spanish charm despite being full of tourists all year round and the prices still reflect that local infrastructure. You can buy a nice bottle of wine for the same price as a bottle of water! The flavours in the tuna marinade are best left to develop for a few hours or overnight and serve them as part of a Tapas lunch or dinner.
1 (preferably large) red or green pepper, cut into 3-4 large wedges
1 tsp oil
1/2 tsp pimenton dulce (smoked sweet paprika)
Pinch of salt
1 tin tuna, drained
freshly ground black pepper
finely grated zest of 1 lemon
2 tbsp extra virgin olive oil
1 tsp dried herbs
Heat a large frying pan over a medium to high heat. Mix the peppers with the oil, salt and paprika and place skin side down in the pan (you can roast them but this is quicker). Once the bottom starts to get charred cover the pan, turn down the heat and allow the steam to continue to cook the peppers to soften them.
Note: We added 1 garlic clove (sliced) into the peppers before covering. Obviously avoid this for a low FODMAP version or if you are planning on reintroducing garlic then 1/2 a garlic clove per person is the correct portion size to start your day 1 challenge and this recipe is suitable to adopt this approach.
Meanwhile make the tuna marinade by mixing all the ingredients together
Once the peppers are cooked (soft but still firm enough to hold their shape) spoon the tuna mixture into the peppers. You can eat them now however leave them in the fridge overnight and the tuna will soak up all the flavours of the marinade and will taste lovely and fresh the next day.
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