Tuna Red Pepper Roulade
Ingredients
| 3 large red bell peppers | ||
| 1 8oz can of solid white tuna, drained | ||
| 2 tbs lemon juice | ||
| 3 tbs olive oil | ||
| 3 green olives, pitted and chopped | ||
| 3 black olives, pitted and chopped | ||
| 2 tbs parsley, chopped | ||
| 1 clove garlic, minced | ||
| 1 celery stick, minced | ||
| kosher salt and fresh cracked black pepper | ||
| butter lettuce leaves for garnish |
- Arrange the peppers on a baking sheet and place under a hot broiler. Cook turning them occasionally until all sides are charred and blistered. Alternatively you may roast them over a gas flame until the same result is achieved.
- Remove from the heat and place the peppers in a zip lock plastic bag and close top so that the peppers can steam and the skin will loosen.
- After about 5 minutes remove the peppers from the bag and remove the skin. Do not rinse.
- Cut the peppers into quarters and remove the stems, seeds and membranes.
- Meanwhile, flake the tuna and combine with the lemon juice and oil. Stir in the olives, parsley, garlic and celery.
- Season with salt and pepper.
- Lay the pepper segments out flat, skinned side down.
- Divide the tuna mixture equally among them. Spread it out, pressing it into an even layer.
- Roll the peppers up and place the pepper rolls in the refrigerator for at least one hour.
- Just before serving, cut each roll in half with a sharp knife, then arrange of a lettuce covered serving platter.
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