Tuna and Olive Stuffed Romano Peppers from The Tinned Fish Cookbook: Easy-To-Make Meals from Ocean t
Preheat the oven to 350°F (180°C). Heat a splash of olive oil over medium-high heat and sauté the red onion, garlic, and shiitake mushrooms until softened, 3 to 4 minutes. Add the anchovy fillets...
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Cooking tools:
- Skillet
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Wooden spoon
- Baking dish
- Oven
Ingredients
- 2 teaspoons capers
- One 5-ounce (140 g) tin of tuna in olive oil, drained
- Half a 2-ounce (45 g) tin of anchovies, drained
- 2 teaspoons panko (Japanese bread crumbs)
- 2 romano peppers, halved
- 5 black olives, halved
- 12 shiitake mushrooms, chopped
- 1 small garlic clove, minced
- 1 small red onion, diced
- Olive oil
- Pepper
- Zest of 1 lemon
- ¼ bunch of flat-leaf parsley, leaves only, finely chopped
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