Sunday, October 4, 2009

Follower Sunday: Thank You Readership! Well-Seasoned Registered Dietitian and Chef from Oldways, Shares New Ways, with Tuna Stuffed Cherry Peppers

By Anthony J. Sepe

http://fromadietititiansperspective.blogspot.com

http://www.medicalnutritiontherapyservices.com

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 scrhead shot-AdrieneWorthingtonambled 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

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Ingredients:

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 jalapeƱo (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
fresh lemon

Preparation Method:

  1. 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.
  2. 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.
  3. 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.
  4. 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

Program Dietitian

Oldways - Changing the Way People Eat

266 Beacon Street, Boston, MA 02116

http://www.oldwayspt.org

6 comments:

  1. This is a new one for me! I like it. I usually see the peppers stuffed with beef, but tuna sounds much better! Thanks for the recipe.

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  2. As soon as I can locate fish paste, I am making this recipe - yum!

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  3. Gina, You are most welcome; my pleasure! Glad you like the recipe and let us know your thoughts after you make this.
    ~Anthony

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  4. Nicole,
    Thank you for your interest in Adriene's recipe.

    Here's a helpful tip and you may be able to look for this at your grocery store: They sell a product called Giovanni's Creme d'Anchoi. It's a small small box, which contians a small tube of fish paste-- approximately 2 oz. Hope this is helpful for making this great dish.

    Best regards,
    ~Anthony

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  5. I've only had ground meat as a stuffing for peppers, but the stuffing with tuna sounds excellent, definitely a must try!

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  6. The fish sauce is found in the Asian section of the supermarket. The name depends on where it is from, patis in Tagalog, nuom mam in Vietnamese...

    Anyway, it is an optional ingredient in the recipe and is just as tasty without it!

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