Roasted Pepper Rolls Stuffed With Tuna

Ingredients

• 1 1/2 lbs sweet red peppers or assorted color bell peppers (about 3-4 peppers)
• 1/3 cup extra-virgin olive oil (more if needed)
• 1 teaspoon coarse sea salt or 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

Directions

1. 1

   Preheat the oven to 350°F

2. 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. 3

   Roast for 30 minutes or so, turning the peppers occasionally, until their skins are wrinkled and slightly charred.

4. 4

   Let the peppers cool completely.

5. 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. 6

   Scrape the seeds from the strips and lay them in a sieve to drain and dry.

7. 7

   To make the stuffing, drain the tuna, and break it into flakes in a medium-size bowl.

8. 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. 9

   Stir vigorously, breaking up lumps of fish, until the stuffing is soft and fairly smooth.

10. 10

    Add more of any seasoning to taste.

11. 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. 12

    Press the pepper as you wrap so it adheres to itself and stays closed.

13. 13

    To serve, arrange all the rolls on a platter, drizzle a bit more olive oil all over and sprinkle lightly with coarse salt.