Eat Smarter USA | Eat Healthy. Live Smarter.
Ingredients
Baked Peppers with Tuna Cream and Black Truffle
- For the baked peppers
- 2 yellow Hungarian wax peppers
- 2 red Hungarian wax peppers
- 2 garlic cloves
- olive oil
- salt
- freshly ground peppers
- For the tuna cream
- 200 grams Tuna (canned in their own juice)
- 3 Tbsps Mayonnaise
- 120 grams Sour cream (or cream cheese)
- lemon juice
- Also
- 25 grams black Truffle
For the baked peppers, rinse the red and yellow Hungarian wax peppers, quarter lengthwise, remove the seeds and ribs, and mix with the pressed garlic.
Spread the peppers and garlic on a baking tray lined with baking paper, drizzle with olive oil, season with salt and pepper, and bake in a preheated oven at 200°C (fan: 180°C, gas mark 3) (approximately 400°F) for about 20 minutes. Turn the peppers occasionally.
For the tuna cream, drain the tuna and tear into small pieces. Mix half of the tuna with the mayonnaise in a blender and puree. Mix the tuna puree with with the remaining tuna, a dash of lemon juice and sour cream. Season with salt and pepper.
Take out the peppers from the oven, let cool and serve lukewarm with the tuna cream on plate. Serve sprinkled with freshly grated black truffle.
(Percentage of daily recommendation)
| Calorie | 392 cal. | (19 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 34 g | (29 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.7 g | (16 %) |