Tuna with Bell Peppers

Ingredients

• 1 large red bell pepper
• 1 large yellow bell pepper
• 2 cloves garlic
• 2 tbsp chopped parsley
• 1 tbsp capers
• 1 tbsp Olive Oil
• 1 tbsp Lemon Juice
• Salt
• Pepper (freshly ground)
• 1 can tuna (in own liquid, 150 g drained weight)

Instructions

1. 1.

   Preheat the oven to 250°C (482°F) with upper and lower heat. Wash the bell peppers and cut them in half. Remove stems and membranes along with seeds. Line a baking sheet with parchment paper and place the peppers cut side down on it. Roast the peppers in the middle of the oven for about 15 minutes, until the skin blisters.

2. 2.

   Take the peppers out of the oven and cover them with a damp kitchen towel. Peel the garlic and finely chop it together with the capers. Mix parsley and the garlic mixture with olive oil and lemon juice; season with salt and pepper.

3. 3.

   Peel the roasted peppers and cut them into strips about 3 cm wide. Brush the strips with the garlic sauce. Drain the tuna and break it into large pieces. Place a tuna piece on each pepper strip, roll up, secure with toothpicks, arrange on a plate and serve.