Tuna and caper stuffed roasted peppers
- 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.
- Put the tuna in a bowl and combine with the lemon, capers, crème fraiche and coriander. Season.
- 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.
- Put a heaped teaspoonful of the mixture on each strip and roll up. Refrigerate for at least 2 hours or until firm, before serving.