{"id":9419,"date":"2012-09-10T15:32:26","date_gmt":"2012-09-10T22:32:26","guid":{"rendered":"http:\/\/www.chefmorgan.com\/?p=9419"},"modified":"2012-09-10T17:59:56","modified_gmt":"2012-09-11T00:59:56","slug":"roasted-red-pepper-tuna-puree-2","status":"publish","type":"post","link":"https:\/\/www.chefmorgan.com\/engine\/roasted-red-pepper-tuna-puree-2","title":{"rendered":"roasted red pepper tuna pur\u00e9e"},"content":{"rendered":"

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roasted red pepper tuna pur\u00e9e<\/span><\/strong><\/p>\n

stats:<\/span><\/p>\n

makes 1 pint (16 ounces)<\/span>
\napproximately 421 calories <\/span>
\n2 ounce serving = 53 calories<\/span><\/p>\n

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ingredients<\/p><\/div>\n

what you need:<\/span><\/p>\n

4 ounces concass\u00e9<\/em> tomatoes (seeds and skins removed) or canned (drained, seeds and skins removed)
\n<\/span>16 ounces roasted sweet red peppers(seeds, stem, and skins removed)
\n<\/span>3 teaspoons (reserved) olive oil
\n<\/span>5 ounces unsalted canned tuna (in oil), drained (oil reserved)
\n<\/span>\u00bd teaspoon kosher salt (and to taste)
\n<\/span>\u00bd -1 teaspoon <\/span>piment d\u2019espelette <\/em>(to taste)<\/span><\/p>\n

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pur\u00e9e with Ossau-Iraty Brebis cheese<\/p><\/div>\n

optional accompaniments<\/span><\/p>\n

eggs (fried, scrambled, boiled)<\/span>
\nslices of ewe\u2019s milk cheese<\/span>
\nfresh goat cheese <\/span>
\nquality  olive bread, or crostini<\/span>
\nolive oil breadsticks or seed crackers<\/span>
\nfresh vegetables (celery, carrots, sweet peppers)<\/span>
\npasta (penne, farfalle, rotini)<\/span><\/p>\n

how to:<\/span><\/p>\n