Mini peppers stuffed with tuna

Publiée le 07/09/2017




  • 4 mini red peppers
  • 1 mini violet pepper
  • 2 tuna steacks of 120 grs
  • 1 medium onion
  • 2 yogurts of sheep (whole) organic
  • ½ tsp turmeric
  • ½ tsp Espelette pepper
  • 3 rounds of Madagascar wild pepper mill
  • 2 small green lemons
  • 1 small tomato
  • 1 garlic clove
  • ½ ts of olive oil Tunisia / Spain Vigean
  • ½ ts of organic Thyme flavoured olive oil Vigean

According to a recipe from Frédérique Cailloce - Culinary Advisor Vigean ©

Realization of the recipe:

To be realized the same day as the day before.

In a hot frying pan, cook the tomatoes, onion and garlic, cut into small pieces with Tunisia / Spain Vigean olive oil for 5 minutes, add the tuna pieces.
Brown the steaks on each side.
Let cook with a lid for 10 mn on low fire then to reserve in a salad bowl

Wash and wipe your peppers.
Cut the red peppers lengthwise, seed
Cut the purple in half, seed.

In a salad bowl: crush the tuna with the 2 yoghurts using a fork.
Add curcuma - Espelette pepper - pepper - lemons - organic thyme flavoured olive oil Vigean

Stuff the peppers with this stuffing (adjust the seasoning if necessary) and put in the refrigerator.

Good tasting!
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