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Bell pepper and tuna rolls.

Servings: 2

Ingredients

  • 2 bell peppers, one red, one yellow
  • 180 g tuna canned in oil
  • 1 tsp capers
  • 3 anchovies in oil
  • chopped parsley to taste
  • salt and pepper

Instructions

  • Roast the bell peppers in hot oven ( about 390°F) until they are burnt outside.
    Let them cool into the oven then pell them, remove seeds and cut them in stripes.
  • In a mixer put all the ingredients and pulse.
    You can pulse until you have a cream but we preferred a coarse mix.
    Spread the mixture on the bell pepper's stripes and roll them up.
  • Drizzle with oil, add some parsley and serve.