While I was at home for the holidays, I did a lot of Food Network watching, so I have a ton of recipes coming for you. Today’s recipe was inspired by Ina Garten, the Barefoot Contessa. She made a hybrid of tuna salad and tapenade and named it appropriately tuna tapenade. She topped crostini with the tapenade and served as an appetizer. You can either do that, or stuff peppers with the mixture and serve for dinner. Either way, if you love tuna and olives, you will love this!
4 oz Tuna, in water
1 TBSP Capers
1/4 Cup Kalamata Olives, pits removed
2 TBPS chopped Parsley
1/2 TSP Anchovy Paste
Juice of 1/2 lemon
1 TSP Lemon Zest
1/2 Cup Cottage Cheese
Garlic Clove
1 Pepper
2 TBSP EVOO
Shredded cheese and Kalamata Olives to garnish
Tuna Tapenade Stuffed Pepper Ingredients
Preheat oven to 375
Add slice garlic, olives, capers, and parsley to food processor
Stream in EVOO and pulse until garlic is minced
Add tuna and cottage cheese and pulse just enough to combine
Not the most attractive mixture!
Cut pepper in half (from stem to bottom) and scoop out seeds
Spray an oven safe dish with cooking spray and place peppers on dish
Spoon mixture into peppers
Ready to go into the oven
Roast in oven for 20 minutes, or until the peppers just start to soften
Remove from oven, top with cheese and sliced olives
Cheese waiting to be melt
Place back in oven and bake until cheese melts and starts to brown
Remove from oven, let cool a few minutes, and serve with side of choice
Right out of the oven
Yum
You can also stuff zucchini and make a tuna tapenade zucchini melt like THIS or scoop out the seeds of a large tomato.
- 4 oz Tuna, in water
- 1 TBSP Capers
- 1/4 Cup Kalamata Olives, pits removed
- 2 TBPS chopped Parsley
- 1/2 TSP Anchovy Paste
- Juice of 1/2 lemon
- 1 TSP Lemon Zest
- 1/2 Cup Cottage Cheese
- Garlic Clove
- 1 Pepper
- 2 TBSP EVOO
- Shredded cheese and Kalamata Olives to garnish
- Preheat oven to 375
- Add slice garlic, olives, capers, and parsley to food processor
- Stream in EVOO and pulse until garlic is minced
- Add tuna and cottage cheese and pulse just enough to combine
- Cut pepper in half (from stem to bottom) and scoop out seeds
- Spray an oven safe dish with cooking spray and place peppers on dish
- Spoon mixture into peppers
- Roast in oven for 20 minutes, or until the peppers just start to soften
- Remove from oven, top with cheese and sliced olives
- Place back in oven and bake until cheese melts and starts to brown
- Remove from oven, let cool a few minutes, and serve with side of choice