KEY POINTS:
Tiritas de pimienta rellenas de atun con queso
3 red capsicums
2 Tbs olive oil
1 x 200g tin of tuna in olive oil, drained
1 tsp finely grated lemon zest
2 tsp capers, finely chopped
1 Tbs creme fraiche or curd cheese
2 Tbs coriander, finely chopped
Salt and freshly ground black pepper
1 Preheat the oven to 200C. Brush the peppers with oil, put in a roasting pan and roast for 30 minutes or until the skins have blistered. Put in a bowl, cover with plastic wrap and let cool for 15 minutes.
2 Put the tuna in a bowl and combine with the lemon, capers, crème fraiche and coriander. Season.
3 Using a sharp knife or your fingers, carefully peel away the skins from the peppers. Halve and remove the stems, cores and seeds then slice the peppers into strips.
4 Put a heaped teaspoonful of the mixture on each strip and roll up. Refrigerate for at least 2 hours or until firm, before serving.