4 large red or green peppers
300 g/11 oz canned
tuna in oil, drained
10 stoned black olives, coarsely
chopped 1 tomato, peeled, de-seeded and coarsely chopped
1 fresh red chilli, de-seeded and coarsely chopped
12 fresh basil leaves
3-4 tablespoons lemon juice, strained
1 tablespoon olive oil


1.Place the peppers on a baking sheet under a preheated grill. Grill, turning frequently, until charred and blackened.
2.Transfer to a plastic bag, tie the top and leave to cool. Peel off the pepper skins, rinse gently under cold running water and pat dry.
3.Halve and de-seed the peppers, then cut the flesh into 2 or 3 large slices.
4.Place the tuna, olives, tomato, chilli and basil in a food processor and process to a purée.
5.Add enough lemon juice to make a soft mixture and add the olive oil. Spread each slice of pepper with the tuna sauce and roll up. Keep in a cool place before serving.

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