Ingredients
2 large red capsicum
halved, seeds and membrane removed
olive oil spray
185g can tuna in oil
drained (Sirena tuna in chilli oil recommended)
2 tbsp chives or green onions
chopped
1/4 preserved lemon rind
flesh removed
1 cup cooked basmati rice
Equipment
- 1 oven
- 1 baking tray
- 1 bowl
Instructions
- Preheat the oven to 180°C.
- Place capsicum on a baking tray, cut-side up, spray lightly with oil and roast for 15 minutes.
- To prepare filling, place tuna, chives or green onions, preserved lemon and rice in a bowl, mix to combine.
- Fill capsicum shells with tuna mixture. Press the mixture in firmly.
- Return to oven and bake for a further 30 minutes until capsicums are tender.
- Serve with a twist of lemon and extra green onions.
Notes
Tip
The sweetness of the roasted capsicums is a lovely contrast to the zing of the preserved lemons and salty tuna.
Tip
I added a bit of reserved chilli oil from the tuna to help bind all the filling ingredients together, you could also use lemon juice or mayonnaise.
Tip
Steam extra rice and then you are all ready to make Incy mincy fried rice tomorrow night.
Variation
If you do not have preserved lemons, use the zest of a lemon finely chopped.
