BBQ Peppers with Smoky Tinned Tuna
Fire up the BBQ! We’re filling grilled sweet peppers with smoky tuna, shiitake mushrooms, tomatoes and olives. Smoky, savory and fresh in one!
Prepare the barbecue for medium heat with both direct and indirect cooking zones. Add some beechwood smoking chips for an extra smoky flavour.
Brush the peppers with olive oil and grill cut-side down over direct heat for 3–4 minutes, until lightly charred. Turn and grill for another 2 minutes, then move to the indirect side of the barbecue.
Open the tin of tuna and place it on the indirect side of the barbecue. Close the lid and warm for 5–8 minutes, allowing the tuna to take on a subtle smoky flavour.
Meanwhile, heat a drizzle of olive oil in a cast-iron skillet or BBQ pan over medium heat. Add the anchovies and cook until they melt into the oil. Add a little oil from the tuna tin, followed by the onion, garlic and shiitake mushrooms. Cook for 3–4 minutes until softened.
Add the tomatoes, thyme and rosemary and cook for another 3–4 minutes. Stir in the capers and olives and warm through.
Spoon the mixture into the grilled pepper halves. Flake the warm, smoky tuna over the top and spoon over a little of the oil from the tin.
Finish with the lemon zest, basil and freshly ground black pepper.
