Tuna Pepper Pasta

Kiki asked me if I could make stuffed peppers.  I had never heard of these, so I invented this recipe.  It wasn’t what she expected… but she loved them! The beauty of this recipe is that at first the flavors of the pepper and stuffing is distinct from the pasta, but as it’s eaten, the stuffed pepper collapses and integrates with the pasta, changing the experience as you enjoy it. I love Truffle Oil and, despite it’s price, I consider it a staple in a my kitchen.  A little bit adds so much flavor and can even eliminate the need for sauce.

Boil 2 eggs for 10 minutes.

Preheat oven to 350.

Mix:
2 cans Tuna
2 Eggs, hardboiled, diced
3 tbsp Green Olives with Pimentos (about 9), finely diced
1 tbsp Capers
1/2 medium White Onion, finely diced
2 tbsp Mayonnaise
1/2 tsp Dijon Mustard
1/2 cup Zucchini, finely diced
1 tbsp (heaping) Dill Pickle, diced
1/3 cup Asiago Cheese*
, shredded
Pinch of Salt
Black Pepper to taste

* Can substitute fresh Parmesan or Romano cheese.

Cut top off green or red peppers to make bowls. Carve out a circle in the tops to remove the stem. Remove seeds. Fill pepper with tuna mix. (Do not pack). Cover peppers with tops and place in oven for 15 minutes

Boil water.
Cook Whole Wheat Spaghetti or Spaghettini.

Heat in skillet on medium heat with 2 tbsp olive oil until soft:
1/2 medium White Onion, finely diced
1 tbsp Marinated Sundried Tomatoes, finely diced
3 tbsp Green Olives with Pimentos (about 9), finely diced
Once hot, splash with lemon juice

Strain pasta.
Add to strained pasta:
1/2 tsp Black Truffle Oil
3 leaves Fresh Basil (hand-torn)
Pinch of Rosemary
Pinch of Sage
Vegetables from skillet (listed above)
1 tbsp Asiago Cheese
Splash of Lemon Juice

Place cooked stuffed peppers in center of pasta bowl.
Surround with pasta.

Bon appetit!

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This will serve 2 with some extra tuna salad left over (for lunch).