Tuna-Stuffed Pepper Rolls Recipe By Chef Jordan Wallace

Land meets sea, Italian-style

Frasca Food and Wine put Boulder, Colorado, on the culinary map with a menu inspired by the cuisine of Italy's Friuli region. Now the restaurant has tapped chef Jordan Wallace to be the head pizzaiolo at its new Pizzeria Locale. There, Neapolitan-style pizzas dominate the menu, but simple contorni–like these bite-size, tuna-stuffed pepper rolls–speak to southern Italian flavors equally well. The roasted red peppers envelop a creamy tuna-caper filling in an appetizer that needs only a drizzle of olive oil and pinch of cracked pepper to impress your party guests.

Recipe adapted from Jordan Wallace, Pizzeria Locale, Boulder, CO

Peperoni E Tonno (Tuna-Stuffed Pepper Rolls)
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Tuna-stuffed peppers make the ideal Super Bowl snack.
Prep Time
Cook Time
to 8 appetizer servings
Total time: 0 minutes
  • One 6-ounce can high-quality tuna, preferably albacore, drained
  • 3 tablespoons mayonnaise
  • 2 tablespoons finely chopped celery
  • 2 teaspoons fresh lemon juice
  • 1½ teaspoons capers, drained and roughly chopped
  • ½ teaspoon fresh oregano leaves
  • Salt and freshly ground pepper
  • 6 jarred roasted red peppers, drained
  • Extra-virgin olive oil
  • Finely chopped flat-leaf parsley
  • Freshly cracked black pepper
  1. In a small bowl, mix the tuna with the mayonnaise, celery, lemon juice, capers and oregano. Season to taste with salt and pepper.
  2. Place a pepper on a small piece of plastic wrap and carefully make a vertical incision on one side; gently open the pepper to lay it flat. Spread a heaping tablespoon of the tuna filling in a thin line down the middle of the pepper, leaving enough space for the pepper to wrap completely around the filling.
  3. Using the plastic wrap to guide the pepper, roll the pepper around the filling. Twist both ends of the plastic wrap to tighten the roll. Repeat with the remaining peppers. Place the peppers in the freezer for 15 minutes.
  4. Remove the peppers from the freezer. Remove the plastic wrap and, using a serrated knife, slice the peppers into thin rolls. Arrange the rolls on a plate and return to room temperature. Drizzle with the olive oil, garnish with parsley and pepper and serve.
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