Still staying on the lighter side of things, and wanting to use up some red peppers I had, I decided to make these red pepper rollatini’s. Each one stuffed with canned salmon, artichoke hearts, sliced kalamata olives, chopped celery and red onion, tossed in a lemon and olive oil dressing. This is my favorite way to make canned salmon, or tuna. Roll this flavorful mixture up in a roasted red pepper slice, and serve along with a nice green salad.
Looks a little like “Italian Sushi” dosen’t it??