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Tuna and olive stuffed romano peppers

Prep time
20 mins
Cooking Time
25 mins


msc ecolabel landscape
  • 1 small red onion, diced
  • 1 small garlic clove, minced
  • 12 shiitake mushrooms, chopped
  • Half a 2-ounce (45 g) tin of sustainable anchovies, drained
  • One 5-ounce (140 g) tin of tuna (preferred pole & line caught and MSC certified) in olive oil, drained
  • 2 teaspoons capers
  • 5 black olives, halved
  • 2 romano peppers, halved
  • 2 teaspoons panko (Japanese bread crumbs)
  • Zest of 1 lemon
  • ¼ bunch of flat-leaf parsley, leaves only, finely chopped
  • Olive oil
  • Pepper


1. Preheat the oven to 350°F (180°C).

2. Heat a splash of olive oil over medium-high heat and saute the red onion, garlic, and shiitake mushrooms until softened, 3 to 4 minutes. Add the anchovy fillets and let them “melt” in 2 minutes. Finally, mix in the tuna, capers, and olives and cook for a few more minutes until warmed through.

3. Meanwhile, brush the halved peppers with olive oil and place them in an ovenproof dish.

4. Remove the tuna mixture from the heat, fill the peppers with it, and dust with panko. Drizzle some extra olive oil on top and bake in the oven for 20 to 25 minutes, until crisp and done. 

5. Scatter the lemon zest and the parsley over the peppers. Season with freshly ground black pepper and serve.

Recipe from The Tinned Fish Cookbook: Easy-to-Make Meals from Ocean to Plate—Sustainably Canned, 100% Delicious © Bart van Olphen 2019, 2020. Translation © The Experiment, 2020. Reprinted by permission of The Experiment. Available wherever books are sold. 

Photo credit: David Loftus.

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