Tuna With Multi Coloured Peppers Recipe
Ingredients
| Potatoes | 4 Large | |
| 30 ml / 2 tbsp olive oil | ||
| 1/2 green pepper, seeded and diced | ||
| 1/2 red pepper, seeded and diced | ||
| 1/2 yellow pepper, seeded and diced | ||
| 2.5 ml / 1/2 tsp black or white pepper | ||
| 2.5 cm / 1 inch piece root ginger, peeled and grated | ||
| 2.5 ml / 1/2 tsp crushed dried chillies | ||
| 200 g / 7 oz can tuna chunks, drained | ||
| Grated zest of 1/2 lemon | ||
| 15 ml / 1 tbsp lemon juice | ||
| 60 g / 2 oz Cheddar cheese, grated | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
MAKING
1)Place potatoes in hot oven to bake.
2)In a frying pan, heat oil and add in peppers. Stir fry over moderate heat for 5 minutes until soft and brown.
3)Add in ginger, salt, pepper and crushed chilies.
4)Now add tuna, lemon zest and juice.
5)Simmer and cook over low heat until tuna is hot. This would take 2 to 3 minutes.
6)Into a bowl, scoop out flesh of baked potato.
7)Mash and mix with tuna mixture.
8)Transfer back into potato skins. Top with grated cheese.
9)Continue to bake for another 10 minutes until cheese melts.
SERVING
10)Serve hot.
1)Place potatoes in hot oven to bake.
2)In a frying pan, heat oil and add in peppers. Stir fry over moderate heat for 5 minutes until soft and brown.
3)Add in ginger, salt, pepper and crushed chilies.
4)Now add tuna, lemon zest and juice.
5)Simmer and cook over low heat until tuna is hot. This would take 2 to 3 minutes.
6)Into a bowl, scoop out flesh of baked potato.
7)Mash and mix with tuna mixture.
8)Transfer back into potato skins. Top with grated cheese.
9)Continue to bake for another 10 minutes until cheese melts.
SERVING
10)Serve hot.
Chef
