Roasted Peppers with Tuna Mousse and Balsamic Reduction

I have been dreaming about this dish since I tasted it in Piedmonte a few weeks back!! Sweet roasted peppers, creamy tuna, tangy balsamic….I couldn’t wait to give it a try at home.  Palm Sunday dinner provided the venue. My family has long since become accustomed to my culinary experiments (good or bad – just ask them about my strawberry gelatin tarts that turned into strawberry crumble yesterday) – but this one was a hit and so easy to make. I tried 3 different presentations at home and they all work great depending on your event…..individually plated as pictured here (great for small dinner parties), individual pepper strips spread with tuna and rolled (great when finger foods are required) or as a small ‘casserole’ – layer of peppers, layer of tuna mousse, layer of peppers then drizzled with the balsamic reduction (great as an antipasto for large dinner party).   And the tuna mousse can be used in so many ways – topping for crostini, dip for veggies, stuffed into little hot peppers, killer tunafish sandwich.  Whip up a batch and let your culinary imagination run wild!  Ooooh, this one is a keeper…..enjoy!

Roasted Peppers with Tuna Mousse and Balsamic Reduction


6 sweet red or yellow peppers

About 1/3 cup extra virgin olive oil, divided

3 6-ounce cans of tuna packed in olive oil, drained

4 small anchovy fillets, drained

3 tablespoons small capers, drained

2 tablespoons Italian flat-leaf parsley, chopped

1 tablespoon apple-cider vinegar

1/2 cup mascarpone

Freshly ground black pepper

1/2 cup balsamic vinegar

Goat cheese (optional)

Additional parsley for garnish, chopped


1. Preheat oven to 350 degrees. Rub the peppers all over with olive oil.  Place on a foil or parchment lined baking sheet and roast in the upper third of the oven until charred and tender (about 45 minutes depending on the size of the peppers). 

2. Let the peppers cool completely.  Peel, core and seed the peppers.  Slice the peppers into 2 inch wide strips. Place in a colander to drain and dry.

3. Make the tuna mousse:  Put the tuna, anchovy fillets, capers, parsley and vinegar in a food processor and mix until blended. Add the mascarpone and blend until mixed.  Taste and add freshly ground black pepper to taste. 

4. Place balsamic vinegar in small saucepan over medium heat.  Boil until thick and coats a back of spoon, approximately reduced to 1/4 cup. Set aside to cool.

5. Assemble peppers:

     -If serving individual portions: Layer 1 slice of pepper, layer of tuna mousse, 1 slice of pepper. Drizzle with balsamic reduction and sprinkle with fresh goat cheese and parsley.

     -If serving rolled pepper antipasti: Take 1 slice of pepper, spread with tuna mousse. Roll pepper strip up snugly creating a neat pepper roll.  Drizzle with balsamic reduction.

     -If serving as a ‘casserole’: Layer a small casserole dish with a layer of pepper strips, alternating red and yellow peppers if using different colors.  Add a layer of tuna mousse over the peppers. Add a layer on top with remaining pepper strips.  Drizzle top with balsamic reduction and chopped parsley.


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