Peppers with tuna cream

Name: Peppers with tuna cream
Cook time: 30 min
Total time: 30 min
Yield: 6
Ingredients: 2 Eggs (size M); 12 Sweet peppers (about 50 g each); 1 big onion; 2 Gherkins (glass); 1 (35 g) Mug of capers; 1 tin(s) (185 g) Tuna in oil; 150 g Fresh cream; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 6

2 Eggs (size M)
12 Sweet peppers (about 50 g each)
1 big onion
2 Gherkins (glass)
1 (35 g) Mug of capers
1 tin(s) (185 g) Tuna in oil
150 g Fresh cream
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar

Directions

1
Boil eggs in boiling water for about 10 minutes until hard. Cut a lid off the pointed peppers, remove the seeds. Wash the bell peppers and dab dry. Peel onion and cut into fine cubes.
2
Cut the gherkins into fine cubes. Drain the capers. Drain eggs, quench, peel and cut into small cubes. Drain tuna and chop. Mix onion, gherkins, capers, eggs, tuna and crème fraîche, season with salt, pepper and sugar.
3
Fill into the peppers and put the lids back on. Arrange in a bowl.