Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, tuna, peppers & wine pasta. It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.
Delicious tuna salad + multicolored bell peppers + copious amounts of melted Swiss? This is a stellar lunch (or dinner) option, totally gluten-free, and if you use keto-friendly mayo, it's also Keto! Remove the tuna mixture from the heat, fill the peppers with it, and dust with panko. Watch the peppers carefully so they don't completely char.
Tuna, Peppers & Wine Pasta is one of the most well liked of recent trending meals on earth. It’s simple, it is quick, it tastes delicious. It is appreciated by millions daily. They’re fine and they look wonderful. Tuna, Peppers & Wine Pasta is something that I’ve loved my whole life.
To get started with this particular recipe, we must prepare a few components. You can cook tuna, peppers & wine pasta using 8 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Tuna, Peppers & Wine Pasta:
- Make ready 500 grams Pasta
- Prepare 300 grams Canned Tuna
- Prepare 3 Green Bell Peppers
- Get 1 Chopped Onion
- Get 150 ml Red Wine
- Get 50 ml Olive Oil
- Take 1 dash Ground Black Pepper
- Take 3 tsp Salt
In a large mixing bowl, combine the flaked tuna, cooked rice, peas and shredded carrot. Stir in yogurt, mustard, lemon juice, garlic, and season with sea salt and pepper, to your taste. Remove the peppers from the oven and carefully stuff them with the tuna mixture. Spoon the rice mixture into the bell peppers.
Instructions to make Tuna, Peppers & Wine Pasta:
- Chop the onions and slice the bell peppers. Mix them in a wok (you can also use a regular frying pan, but it is preferable to use a wok). Add about half of a teaspoon of salt.
- Add around 40 ml of the olive oil to the mix and turn the heat on at max power. Add all the black pepper, and mix everything. Be careful not to burn the mix, feel free to adjust the heat as you want.
- While cooking the mix, boil water in another pot. When the water starts bubbling add about 2 and a half teaspoons of salt to it. Also, remember to open the tuna cans, because you will need to add them to mix later.
- As soon as the water starts to boil it is ready to cook the pasta. Add the pasta to the water and leave the pot open, mixing it occasionally.
- Add about 120 ml of red wine to the mix, and let it cook for a bit (no more than 1 minute).
- Now add the tuna from the cans, mix everything well. Manage the intensity of the heat at your taste and let it cook till the pasta is ready.
- Depending on your taste you might want different textures for your pasta, I like to leave it 'al dente'. Occasionally I take a bit out of the water and taste to check if it is ready. When it reaches the perfect state for you, turn off the heat and remove all the water from the pot.
- Before mixing the pasta with the tuna & peppers on the wok, add the left olive oil and wine (around 10 ml of olive oil and 30ml of red wine). Let the pasta cook on the wok for 1 minute at max heat.
- Ready to be served! Don't let it get cold :)
Remove the peppers from the oven and carefully stuff them with the tuna mixture. Spoon the rice mixture into the bell peppers. Pour water into the baking dish around the stuffed peppers. Sprinkle panko bread crumbs over the top of the stuffed peppers. Heat olive oil in large skillet over medium heat.
So that is going to wrap this up for this exceptional food tuna, peppers & wine pasta recipe. Thanks so much for your time. I am confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
