Roasted Pepper & Tuna Tapas

Name: Roasted Pepper & Tuna Tapas
Total time: 100 min
Yield: 4
Ingredients: 2–3 large long red sweet peppers — they are less watery, sweeter, and more intensely flavored than regular bell peppers; 100 g tuna in olive oil, drained slightly; 1–2 garlic cloves, finely minced; 4–6 tbsp extra virgin olive oil; Sea salt, to taste; Freshly ground black pepper, to taste; Ciabatta or other crusty rustic bread, for serving

Charred red peppers and tuna make a garlic-scented topping for ciabatta.

Cooking time ≈ 1 h 40 min

Estimated nutrition · Per serving
≈ 240 kcal · Protein 8 g · Carbs 7 g · Fat 19 g

Ingredients

2–3 large long red sweet peppers — they are less watery, sweeter, and more intensely flavored than regular bell peppers
100 g tuna in olive oil, drained slightly
1–2 garlic cloves, finely minced
4–6 tbsp extra virgin olive oil
Sea salt, to taste
Freshly ground black pepper, to taste
Ciabatta or other crusty rustic bread, for serving

Method

Grill or roast the peppers until blackened all over. Cover the hot peppers for 10–15 minutes, then peel and deseed.
Slice and chop the peppers finely without blending. Flake the tuna and combine with peppers, garlic, olive oil and seasoning.
Cover and leave at least 1 hour for flavours to combine; the source also suggests refrigerating overnight.
Spoon onto ciabatta and finish with olive oil and sea salt.