| 1 |
Preheat the broiler. Cut the peppers into quarters. Broil, skin-side-up, until the skin blackens and blisters. Place in a plastic bag and let cool, then peel. |
| 2 |
Heat the butter in a saucepan over medium heat. Add the onion and cook, stirring, for 2 minutes, or until soft. Add the garlic and cook for 1 minute. Add the 1/4 cup flour and stir for 1 minute, or until bubbly and just beginning to change color. Remove from the heat and gradually pour in the milk, stirring until smooth. Return to the heat and stir for 1 minute, or until the mixture boils and thickens and leaves the side of the pan. Stir in the tuna, parsley and some salt. Transfer to a bowl, cover with plastic wrap and allow to cool. |
| 3 |
Spoon 1 tablespoon of the filling onto the bottom end of each pepper quarter, roll up and secure with a cocktail pick. Place the extra flour in a dish, the eggs in a shallow bowl and combine the paprika and crumbs in another shallow dish. |
| 4 |
Coat the peppers in the flour, then the eggs, allowing the excess to drip away, then toss in the crumbs. |
| 5 |
Fill a deep, heavy-based saucepan a third full of oil and heat to 350 F (a cube of bread dropped in the oil will brown in 15 seconds). Deep-fry in batches for 2 minutes, or until golden. Drain on paper towels and remove the picks. Serve hot. |
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