Roasted Peppers stuffed with Tuna and Olive Salad

Name: Roasted Peppers stuffed with Tuna and Olive Salad
Total time: 30 min
Ingredients: For peppers:; 3 large yellow or red bell peppers; 1 (8-ounce) tuna steak; 1 tablespoon olive oil; 1 teaspoon kosher salt; ½ teaspoon coarse black pepper; 2 large eggs, hard boiled, peeled, and sliced; 10 to 12 Niçoise (or other good quality) olives, pitted; 4 to 6 (2-inch) red potatoes, boiled until tender, cut in half; 8 ounces petite green beans, blanched, chopped into 1-inch pieces; 1 (2-ounce) tin anchovies, packed in oil, drained, and chopped; For dressing:; 1 tablespoon Dijon mustard; 1 tablespoon chopped fresh tarragon; 1 medium garlic clove, minced, about ½ teaspoon; juice of 1 lemon, about 2 tablespoons; 1/3 cup tarragon vinegar; ¾ cup olive oil

The Garden & Saucier

Roasted Peppers stuffed with Tuna and Olive Salad

Print Recipe

The Strategy:

Stuffed peppers don't always have to be baked into a heavy casserole. For a bright, sophisticated luncheon or a light summer dinner, briefly charring the peppers over an open flame provides a smoky, tender vessel perfect for a deeply savory, Nicoise-inspired tuna salad. The combination of rare, grilled tuna steak, briny olives, crisp green beans, and a sharp tarragon-lemon dressing elevates a simple pantry staple into an elegant, complex dish.

Serves: 6 | Total Time: 30 minutes till it’s ready

Ingredients

Peppers and Tuna

For peppers:
3 large yellow or red bell peppers
1 (8-ounce) tuna steak
1 tablespoon olive oil
1 teaspoon kosher salt
½ teaspoon coarse black pepper

Salad Components

2 large eggs, hard boiled, peeled, and sliced
10 to 12 Niçoise (or other good quality) olives, pitted
4 to 6 (2-inch) red potatoes, boiled until tender, cut in half
8 ounces petite green beans, blanched, chopped into 1-inch pieces
1 (2-ounce) tin anchovies, packed in oil, drained, and chopped

Dressing

For dressing:
1 tablespoon Dijon mustard
1 tablespoon chopped fresh tarragon
1 medium garlic clove, minced, about ½ teaspoon
juice of 1 lemon, about 2 tablespoons
1/3 cup tarragon vinegar
¾ cup olive oil

Overhead prep shot of fresh ingredients for tuna and olive stuffed peppers, including bell peppers, tuna steak, eggs, olives, potatoes, green beans, anchovies, and dressing ingredients

Instructions

Char the outside of the peppers over a hot grill or flame, or underneath the broiler in the oven. The peppers should be black on all sides.
Place the peppers into a paper bag or a bowl covered with plastic to steam for at least 15 minutes.
Brush the tuna steak with 1 tablespoon olive oil. Season with some of the salt and pepper.
Grill over a hot flame until just rare on the inside, about 4 minutes per side for a 1-inch thick steak. Cut the tuna into bite-size pieces and place into a bowl.
Add the sliced egg, olives, potatoes, green beans, and anchovies. Toss with fresh pepper.
Whisk together the mustard, tarragon, garlic, lemon juice, and vinegar. Slowly whisk in ¾ cup olive oil.
Peel the charred skin from the peppers. Cut each one in half. Remove the seeds.
Place a pepper half on a plate. Place a spoonful of the tuna mixture into each half. Drizzle the dressing over the tuna salad and the pepper.

Extreme close-up action shot drizzling a thick, golden tarragon-lemon dressing from a silver spoon over a vibrant, charred bell pepper half heavily stuffed with rare grilled tuna

The full recipe lives in the Vault

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The Heart of the Table

A beautifully composed, vibrant salad served in a smoky, charred pepper is a testament to the fact that light, healthy meals can still be incredibly luxurious and deeply satisfying. Preparing this intricate Nicoise-inspired dish is an act of care, offering your guests a restorative, beautifully plated meal that doesn't leave them feeling heavy. It is the perfect anchor for a relaxed afternoon gathering, providing a nourishing centerpiece that encourages long, lingering conversations under the open sky.

An elegant, formal outdoor garden luncheon setting featuring a platter of Roasted Peppers stuffed with Tuna and Olive Salad, with a breezy gathering in the background

Neighborly Grace

THE PRESENTATION: Serve the stuffed pepper halves on a large, elegant platter set in the middle of a sunlit table. Keep the dressing in a small, rustic ceramic pitcher on the side so guests can drizzle it to their own liking, adding an interactive, customized element to the meal.
THE POUR: A crisp, dry Chablis or a chilled, mineral-driven Sancerre. You need a wine with sharp acidity to cut through the rich tarragon dressing and complement the rare tuna, while matching the bright, summery notes of the lemon and fresh herbs.
THE VIBE: Sophisticated, breezy, and effortlessly chic. This is a brilliant luncheon dish or a light, late-summer supper designed to make guests feel relaxed, pampered, and thoroughly refreshed.

Chef’s Recommendations

The Riviera Pour: French 75
A Nicoise Duet: Avocado and Gruyere Panini with Olive Tapenade
The Provencal Main: Coastal Seafood Stew
The Summer Finish: Perfect Peach Pie

The Estate Table

Build tonight’s menu around this dish.

✦ Set the Table

Roasted Peppers stuffed with Tuna and Olive Salad

Roasted Peppers stuffed with Tuna and Olive Salad

The full recipe lives in the Vault

The Heart of the Table

Neighborly Grace

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