Tuna stuffed romano peppers
+ some exciting news!
Today, I’ve got two things for you: a recipe and some exciting news! First up, the recipe: late-season chargrilled Romano peppers stuffed with tuna, cheese and all sorts of deliciousness (there’s shallots, capers, mascarpone and honey in there, and it’s absolutely gorgeous). The peppers are served on a bed of herby whipped feta and topped with a gremolata-inspired sauce - particularly lovely when mopped up with a crusty hunk of sourdough bread. I took inspiration from a London restaurant I’ve been following for ages - Bubala. I haven’t made it there (yet!), but I’ve been craving their dishes, so I thought I’d recreate something similar at home.
This recipe is a pantry-friendly, fridge-raid affair, and totally customizable. It’s a refreshing break from all the beige autumnal food I’ve been gobbling up lately. You’ll love it.
Now, for the news!
After a year writing this newsletter, I’m introducing a paid subscription option. Not only will this allow me to dive even deeper into writing and sharing recipes, but paid subscribers will gain access to exclusive, thoughtfully curated menus built around a few core ingredients and base recipes. And all this for less than the price of a pastry at your favorite coffee shop!
I’m really rather excited about this, can you tell? So, let’s take a look at what the brand new shiny newsletter will include.
You can expect elevated (yet easily achievable) recipes, ingredient prep, menu plans, interactive grocery lists, smart substitutions, tips/technique and step-by-step visuals - all designed to help you cook more creatively throughout the week, minus the hassle. Oh, and naturally, there will be cocktails. Hurrah!
The best part? The recipes will also be in printable pdf format! Double hurrah! Your kitchen is about to become your new favorite restaurant.
And don’t worry—if you prefer to remain a free subscriber, the monthly seasonal newsletter and recipes will still be delivered to your inbox, and all past posts will stay open and accessible. I truly appreciate every one of you. However, if you do decide to sign up, I couldn’t be more excited about what’s ahead. These will be approachable recipes you’ll actually want to cook—dishes perfect for gatherings with friends and family, or savoring solo dining with a nice glass of wine at the end of a long day. It’s the kind of cooking you’ll find yourself happily dreaming about and recreating time and time again.
The first official newsletter for paid subscribers will be going live next Sunday - it’s a bumper edition with loads of brand new seasonal recipes.
For now, let’s get cooking.
The Recipe
Stuffed peppers
Serves 5-6
Note: This would be perfect for a light lunch or a side dish as part of a feast. This recipe also makes for fantastic leftovers. My husband had a few peppers (with the feta dip) on hot toast for breakfast, and it was perfection.
5-6 Romano peppers (slice the Romano peppers lengthwise to create a perfect cavity for stuffing.)
2 cans of tuna (packed in olive oil)
1 shallot, finely chopped
100g cheese (mozzarella and cheddar), grated
A large dollop of mascarpone (you could substitute with Philadelphia cheese)
A drizzle of honey (trust me, this adds a delightful but subtle sweetness)
1-2 tbsp of capers
A dollop of dijon mustard
A pinch of two of sweet paprika
Salt
White pepper
Gremolata-type-thing! (sounds better than herb sauce)
No exact measurements here, but the herbs and shallots should be in equal parts.
Chives, finely chopped
Parsley, finely chopped
1 shallot, finely sliced
A good glug or three of extra virgin olive oil (and a little of the left-over tuna oil)
Flaky salt, to taste
A squeeze of lemon, to taste
Whipped herby feta
Note: I highly recommend doubling this recipe—it’s delicious on just about everything, and it keeps well in the fridge for 3-5 days.
A block of feta
Approx. 125g (or ½ cup) of Greek yoghurt
Parsley
Chives
Dill
Salt
Extra virgin olive oil
A tablespoon of leftover pesto (an optional, exceptionally delicious addition, can you tell I was doing a fridge raid?!)
A squeeze of lemon
Method
Stuffed peppers
Note: it is perfectly acceptable to go straight to stuffing the raw pepper halves with no further preparation. However, an optional, but highly recommended technique to embrace, would be to start by slightly charring the peppers over an open flame on the stove. This not only adds a smoky flavor but also makes them easier to stuff. Certainly, the charred edges create a wonderfully rustic appearance.
Mix all the stuffed pepper ingredients together (include some of the oil from the tuna can and reserve a little for the gremolata), tasting as you go. Does it need more salt? Don’t be shy, add a pinch. More brightness? An extra squeeze of lemon should do it! Once satisfied, stuff the peppers and place them on a foil-lined baking tray. Bake at 180°C (350°F) for 25-35 minutes (depending on your oven and whether you have previously charred the peppers). The peppers should be hot and the tuna slightly charred.
Feta dip
Blend all the ingredients in a food processor until smooth-ish and creamy.
Note: Staying true to today’s theme, this dip is all about using what I have on hand, so it changes every time. Sometimes, after blending, I stir in finely chopped shallots or crumble in chunky feta for extra texture. The other day, I tossed in some leftover mascarpone from a tiramisu test, and it worked beautifully. During the summer months, I like to add fresh basil or finish off with leftover herb oil, and a sprinkle of chili flakes never hurts. This is creative cooking, so the final result is really up to you.
Gremolata (type-thing)
Mix all the ingredients together, adjusting the salt-to-lemon ratio to your taste. Simple!
To Assemble
Spread the feta dip on a serving dish, place the stuffed peppers on top, sprinkle with gremolata and watch as everyone tucks in with joyful exclamations of appreciation.
That’s it for this week friends. Again, thank you for your support so far. Writing this newsletter has been such a joy and I couldn’t be more excited for the next chapter.
Sarah x
I can't wait to try this recipe. I might do a taboulleh spin on the gremolata. Anyway, thank you.
How fabulous