By Anthony J. Sepe
Each Sunday, I thank my readership for their loyalty and dedication to my blog, by providing a healthy recipe. To those that know, this is a healthy repeat, but for those that are unaware and are new to the blog, this is my way of “giving back.” It is also a way to “Pay it Forward.” Each Sunday, not only will you have a healthy recipe, but you will have an expert in the field of dietetics, food and nutrition, provide the healthy recipe to you. It is my pleasure to provide for you this week, my colleague, Adriene Worthington, and her recipe: “Tuna Stuffed Cherry Peppers .
Adriene began her relationship with food when she prepared her first scrambled eggs and toast at the age of three. Ever since that fateful morning, food has played a major role in her personal and professional life. Growing up in Arizona, she was surrounded by a colorful array of flavors and her family ensured that none went untested. After culinary school, she welcomed varied opportunities in the food service industry and held many positions including Baker, Chef, Caterer and Dining Service Director. An interest in food science led her to the field of nutrition. She worked as a tech in the Metabolic Research Unit at the USDA’s Human Nutrition Research Center on Aging at Tufts University while obtaining her B.S. from Simmons College. Adriene was a Clinical Dietitian in a rehabilitation hospital before she took her current position at Oldways, a food issues think tank in Boston, MA, where she is the Program Dietitian and educates consumers about healthful eating patterns.
© Tuna Stuffed Cherry Peppers
Developed and reprinted with permission from Adriene Worthington, RD
1 jar mild cherry peppers (12 each)
1 can tuna packed in olive oil, drained (reserve about 2 tsp of the oil)
2T minced red onion
1 scallion, minced
3 T grape tomatoes, quarter lengthwise (about 8-10)
1 clove of garlic, minced
tip of a jalapeño (or Serrano) chile, minced
1 T parmesan or romano cheese, grated
1/4 tsp fish sauce
1/4 tsp salt
1/4 tsp black pepper
1/4 cup balsamic vinegar
- In a bowl, combine tuna, oil, onion, scallion, garlic, salt, pepper, chile, cheese, fish sauce with a fork. Squeeze lemon over it, and combine lightly with a fork, just until mixed. Set aside.
- Drain the cherry peppers. Cut the stem out with a paring knife, in a circular motion. Dig out and/or tap out the seeds. Rinse them inside and out and allow to drain in a colander, cut side down.
- Place the balsamic vinegar in a small saucepot. Heat over medium high until bubbling, and reduce by half. Be really careful here: it can burn quickly if you don't keep an eye on it. When it coats a spoon, its done. Remove from heat.
- Fill each cherry pepper with about a tablespoon or so of the tuna mixture. If you have remaining, divide it among them. To serve, place them on a dish and drizzle balsamic reduction over the top.
I love this with fresh green beans or over lettuce. I always thought it would be great if I made a breading and baked them for a bit to get a crispy top...
Adriene Worthington, RD, LDN
Oldways - Changing the Way People Eat
266 Beacon Street, Boston, MA 02116