125 gm(1½ cups) fine fresh breadcrumbs from crusty sourdough bread
375 gmcanned tuna in oil, drained (see note)
80 ml(1/3 cup) milk
2eggs, lightly beaten
2 tbspcoarsely chopped flat-leaf parsley
1 tsplemon juice
12bella rosso, tops removed, seeds and membrane discarded (see note)
40 gmbutter, melted
To serve:extra-virgin olive oil
Preheat oven to 180C. Heat olive oil in a small saucepan over medium heat, add onion and garlic, stir occasionally until transparent (3-5 minutes). Remove from heat and cool.
Combine two-thirds of the breadcrumbs with tuna, milk, eggs, parsley, lemon juice and onion mixture in a bowl, season to taste and divide evenly among capsicum.
Combine melted butter with remaining breadcrumbs and sprinkle over capsicum, then roast until golden (12-15 minutes). Serve with a drizzle of extra-virgin olive oil.
Note Use a good-quality canned tuna. Eugenio recommends an
Italian brand, such as Callipo. Bella rosso (baby capsicum) are
available from select supermarkets. You can substitute small
capsicum that have been blanched and halved.