Ingredients:

Oven roasted red and yellow peppers
200g. tuna
60g. butter
Anchovy paste
Capers

For the sauce:
Extra virgin olive oil
lemon juice
salt and pepper

 

Roast the peppers in the oven.

Cut them into even sized slices and peel them.

Blend the tuna, butter, anchovy paste and capers, to make them a homogenous and even colored mixture.

Put a little of the tuna mixture on each slice of pepper and roll it up.

Make a dressing with the olive oil, lemon juice, salt and pepper.

Arrange the rolls on a serving dish and pour the dressing over them just before serving.