Ingredients

• 8 to 10 red, yellow, or orange bell peppers (about 3 pounds total)
• 1/3 cup or so extra virgin olive oil
• 1 teaspoon coarse sea salt or kosher salt, or to taste
• Two (6-ounce) cans best-quality tuna packed in water
• 2 small anchovy fillets, drained and finely chopped (optional)
• 2 tablespoons small capers, drained and finely chopped
• 1 tablespoon lemon juice or wine vinegar
• 1 tablespoon Dijon mustard
• 1/3 cup mayonnaise
• 1 tablespoon chopped fresh flat-leaf parsley

Directions

Step 1

Heat the oven to 350°F. Rub the peppers all over with 2 tablespoons of olive oil, season with 1/2 teaspoon salt, and place on a parchment-lined baking sheet. Roast for about 30 to 40 minutes, turning the peppers occasionally, until their skins are wrinkled and slightly charred.

Step 2

Let the peppers cool completely. Slice in half (through the stem end), discard the stem, peel off the skin with your fingers and a paring knife, and slice the halves lengthwise into strips 2 inches wide. Scrape the seeds from the strips, and lay the strips in a sieve to drain and dry.

Step 3

To make the stuffing, drain the tuna and break it into flakes in a medium bowl. One at a time, mix the seasonings into the tuna with a fork: chopped anchovies, if using, capers, lemon juice, mustard, mayonnaise, parsley, 2 tablespoons of olive oil, and about 1/2 teaspoon of salt. Stir vigorously, breaking up any lumps of tuna, until the stuffing is soft and fairly smooth. Add more of the seasonings to taste. This makes about 1 2/3 cup filling.

Step 4

Drop a scant tablespoon of stuffing at one end of each roasted pepper strip and roll it up snugly, creating a neat cylinder. Press the pepper as you wrap, so it adheres to itself and stays closed. To serve, arrange all the rolls on a platter, drizzle a bit more olive oil all over, and sprinkle lightly with coarse salt.