Roasted Pepper Pinwheels
There’s a type of red pepper found in grocery stores right now called Sheppard Peppers. They’re long, kind of thin and so much more flavourful than the usual sweet red peppers. I don’t eat them raw, though. They’re the best peppers that I’ve ever found for roasting. Since they’re abundant now, I buy them six or eight at a time every week. Then, I roast them and have enough peppers to use all week in a salad, a pasta dish, or as pinwheels.
Pinwheels are what you get when you cut the roasted peppers into thick strips and spread something on them. That something, in this case, is tuna. Yes, I know, that sounds weird, but it is so good. This recipe comes together really quick, so you have no excuse not to try it.
Roasted Pepper Pinwheels
Ingredients
- 3 large Sheppard peppers
- 1 (200g) can tuna, drained
- 2 Tbsp lemon juice
- 3 Tbsp olive oil
- 2 Tbsp chopped parsley
- 1 Tbsp chopped garlic chives
- Salt
- Pepper
Instructions
- Place the peppers on a hot grill; turn occasionally until the outer skin is blackened and blistered. Carefully remove the peppers from the heat, and place them in a plastic re-sealable bag. Let them rest for a few minutes. Then peel and seed them.
- Flake the tuna and combine with the lemon juice and oil.
- Stir in remaining ingredients.
- Season with salt and pepper.
- Lay the pepper segments out; divide the tuna mixture equally, spreading some on each pepper strip.
- Roll the peppers up.
- Place them in the refrigerator for at least 1 hour. Just before serving, cut each roll in half with a sharp knife.
Quench Food and Drink Magazine 2014, www.quench.me