Recently a kind and thoughtful friend gave me a selection of Italian sweet peppers (capsicum annum) from her local farmers market. 
While I love all things capsicum and these are great fried up with a little onion I thought I would make a slightly more complex but typical antipasti that captures the slight sweetness of the pepper and combine it with the richness of tuna.Roasted Italian Sweets with Oil Poached Tuna
6 Italian Sweet Peppers
1 jar imported Bonito del Norte (Tuna in oil - Spanish or Italian are the best for this)
Olive Oil for drizzling
Capers
Juice of a lemon
Salt and pepper to taste
Sprinkling of smoked paprika (optional)
Roast the peppers until charred on all sides. Place in bowl and cover with plastic wrap to allow peppers to steam. Remove charred skin from peppers careful not to rip or tear the pepper. Slice of the stem end of the pepper and make a cut down one side and open up the pepper flat on a cutting board. Remove seeds and any of the white veins inside the pepper (they can sometimes be bitter). Slice the pepper in half logway so you have two long strips of the pepper. Repeat on all peppers. Drain the oil from the tuna but keep the oil for later. Carefully remove the tuna from the jar and do you best to make long strips of the tuna. Lay pepper flat on board with inside of pepper facing up. Place strip of pepper across the pepper and roll from the skinny end to the thicker end of the pepper. Place on serving platter and repeat until all peppers and tuna are rolled. Season with salt, pepper, paprika (if using) and drizzle with lemon juice and olive oil (oil from the tuna is fine but use fresh oil if preferred) and top with capers. Serve right away or let set at room temperature for and hour or so to let flavors mingle.
Salt and pepper to taste
Sprinkling of smoked paprika (optional)
Roast the peppers until charred on all sides. Place in bowl and cover with plastic wrap to allow peppers to steam. Remove charred skin from peppers careful not to rip or tear the pepper. Slice of the stem end of the pepper and make a cut down one side and open up the pepper flat on a cutting board. Remove seeds and any of the white veins inside the pepper (they can sometimes be bitter). Slice the pepper in half logway so you have two long strips of the pepper. Repeat on all peppers. Drain the oil from the tuna but keep the oil for later. Carefully remove the tuna from the jar and do you best to make long strips of the tuna. Lay pepper flat on board with inside of pepper facing up. Place strip of pepper across the pepper and roll from the skinny end to the thicker end of the pepper. Place on serving platter and repeat until all peppers and tuna are rolled. Season with salt, pepper, paprika (if using) and drizzle with lemon juice and olive oil (oil from the tuna is fine but use fresh oil if preferred) and top with capers. Serve right away or let set at room temperature for and hour or so to let flavors mingle.
The rest of the meal was comprised of (going clockwise from 9 o'clock) hummus, caprese salad with fresh tomatoes from our friends Ian and Rachael's tomato plants, a simple fennel, celery and spring onion salad and padron peppers from Spain sauteed in olive oil with a sprinkling of sea salt and a fresh bagguette.
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