Roasted Pepper Rolls Stuffed With Tuna

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• 1 1/2 lbs sweet red peppers (about 3-4 peppers) or 1 1/2 lbs assorted color bell peppers (about 3-4 peppers)
• 1/3 cup extra virgin olive oil (more if needed)
• 1 teaspoon coarse sea salt or 1 teaspoon kosher salt, to taste
• 12 ounces tuna in olive oil (preferably imported from italy -- 2- 6oz cans)
• 2 small anchovy fillets, drained and chopped fine
• 2 tablespoons small capers, drained and chopped fine
• 1 tablespoon apple cider vinegar
• 1 tablespoon prepared mustard
• 1/3 cup mayonnaise
• 1 tablespoon chopped fresh italian parsley

Recipe

• 1 preheat the oven to 350°f
• 2 rub the peppers all over with 2 tablespoons olive oil, season with ½ teaspoon salt and place on a parchment-lined baking sheet.
• 3 roast for 30 minutes or so, turning the peppers occasionally, until their skins are wrinkled and slightly charred.
• 4 let the peppers cool completely.
• 5 slice in half (through the stem end), discard the stem, peel off the skin and slice the halves lengthwise into strips 2-inches wide.
• 6 scrape the seeds from the strips and lay them in a sieve to drain and dry.
• 7 to make the stuffing, drain the tuna, and break it into flakes in a medium-size bowl.
• 8 one at a time, mix the seasonings into the tuna with a fork: chopped anchovies, capers, vinegar, mustard, mayonnaise, parsley, 2 tablespoons olive oil and about ½ teaspoon salt.
• 9 stir vigorously, breaking up lumps of fish, until the stuffing is soft and fairly smooth.
• 10 add more of any seasoning to taste.
• 11 drop a scant tablespoon of stuffing at one end of each roast pepper strip and roll it up snug, creating a neat cylinder.
• 12 press the pepper as you wrap so it adheres to itself and stays closed.
• 13 to serve, arrange all the rolls on a platter, drizzle a bit more olive oil all over and sprinkle lightly with coarse salt.