Eugenio Maiale: Peperoni ripieni di tonno (peppers stuffed with tuna)

Ingredients

• 2 tbspolive oil
• 1/2white onion, finely chopped
• 1garlic clove, finely chopped
• 125 g (1 1/2 cups)fine fresh breadcrumbs from crusty sourdough bread
• 375 gcanned tuna in oil, drained
• 80 ml (1/3 cup)milk
• 2eggs, lightly beaten
• 2 tbspflat-leaf parsley, coarsely chopped
• 1 tsplemon juice
• 12bella rosso peppers, tops removed, seeds and membrane discarded
• 40 gbutter, melted
• To serve: al gustoextra-virgin olive oil

Instructions

1. 1

   Soften the aromatics

   Heat the oven to 180°C. Warm the olive oil in a small saucepan over a medium heat, add the onion and garlic, and cook, stirring occasionally, until transparent, 3–5 minutes. Take the pan off the heat and leave the mixture to cool.

2. 2

   Fill the peppers

   In a bowl, combine two-thirds of the breadcrumbs with the tuna, milk, eggs, parsley, lemon juice and cooled onion mixture. Season to taste, then divide the filling evenly among the peppers.

3. 3

   Bake until golden

   Mix the melted butter with the remaining breadcrumbs and scatter over the peppers. Roast for 12–15 minutes, until golden, then serve with a drizzle of extra-virgin olive oil.

What are peperoni ripieni di tonno?

Peperoni ripieni di tonno means peppers stuffed with tuna, a style of filled vegetable found in Italian home cooking. Eugenio Maiale’s version, associated with A Tavola in Sydney, pairs tuna with bread, egg and herbs for a compact, savoury filling.

The breadcrumb topping and brief roast make this version especially practical: it needs little oven time and finishes with a crisp, golden surface.

Nutrition and macros by portion

The nutrition label shows one serving as written: 350 calories, 24g protein, 18g carbs, 17g fat.

The breadcrumbs and peppers provide most of the carbohydrates, while tuna and eggs contribute much of the protein. Olive oil, oil-packed tuna and butter account for most of the fat. Pair a serving with a generous green salad or other vegetables to round out the plate.

Build a balanced filling

Tuna: Drain it well so the mixture is flavourful without becoming oily or loose. The recipe uses tuna packed in oil, which gives the filling a richer taste.

Breadcrumbs: Fresh crumbs from crusty sourdough absorb moisture from the milk and egg. Keep two-thirds for the filling and reserve the rest for the buttery top.

Soften the onion and garlic

A gentle 3–5 minutes over medium heat is enough to make the onion and garlic transparent without browning them. This gives the filling a mellow savoury base rather than a sharp raw-onion bite.

Let the mixture cool before combining it with the eggs. That keeps the filling easier to handle and avoids warming the egg prematurely.

Fill without packing

Peppers: Remove the tops, seeds and inner membrane as directed, leaving the pepper walls intact. Divide the tuna mixture evenly so the peppers cook at a similar rate.

Texture: Fill them neatly but avoid compressing the mixture firmly. A loose filling stays tender, while the buttered crumbs on top provide contrast.

Look for a golden top

The short 12–15 minute roast is mainly for setting and browning the filling’s topping. Check that the crumbs are golden and the peppers are hot; the exact finish can vary with their size.

If the topping colours quickly, keep an eye on the tray as it approaches the end of the cooking time.

Serve while warm

Finish with extra-virgin olive oil just before serving, as the recipe directs. The fresh drizzle complements the buttery crumbs and tuna.

Serve the peppers as a starter or alongside a simple green salad and bread for a more substantial meal.

Recipe notes & tips

• Drain the tuna thoroughly so the filling holds together.
• Use fine, fresh breadcrumbs so they mix evenly into the filling.
• Let the cooked onion and garlic cool before adding them to the egg mixture.
• Divide the filling evenly among the peppers to help them bake consistently.
• Drizzle on the extra-virgin olive oil just before serving.

Variations

• Add capers: Stir a small handful into the tuna mixture for a briny note.
• Use a different pepper: Choose small sweet peppers of a similar size so they cook evenly.
• Add lemon zest: Mix a little finely grated zest into the filling for a brighter citrus flavour.
• Change the herbs: Replace some of the parsley with chopped fresh basil.
• Make it cheesier: Mix a little grated hard cheese into the reserved breadcrumb topping.

Common mistakes to avoid

• Wet tuna: Excess oil can make the filling heavy; drain the tuna well before mixing.
• Hot onion mixture: Adding it straight from the pan can warm the eggs; let it cool first.
• Uneven filling: Different amounts can lead to uneven results; divide the mixture evenly.
• Packed filling: Compressing it can make the centre dense; fill the peppers gently.
• Over-browning: The topping can darken quickly; check the peppers during the final minutes.

How to store

Refrigerate leftovers in a covered container and eat within 2 days. Reheat in an oven at 180°C until hot throughout; the topping may soften slightly after storage.

Frequently asked questions