Roasted pepper rolls with tuna and capers

Ingredients

For 1 serving

• Bell peppers330 g
• Canned tuna in water110 g
• Capers8 g
• Breadcrumbs14 g
• Parsleyto taste
• Extra virgin olive oil8 g

Contains: gluten, fish,

In season: July – September

Method

1. Heat a conventional oven to 220 °C. Wash and dry the pepper and put it whole on a tray lined with baking paper.
2. Roast it for 25 minutes, turning it a couple of times, until the skin is dark and blistered all over.
3. Meanwhile drain the tuna well; rinse and chop the capers; wash, dry and chop the parsley. Mix the tuna, capers, breadcrumbs and parsley in a bowl until the filling holds together.
4. Put the hot pepper in a bowl covered with a plate for 5 minutes: the steam loosens the skin. Then peel it, remove the stalk and seeds and cut it into wide strips.
5. Spread the filling over the strips, roll them up and drizzle the rolls with a little oil.