Roasted orange bell pepper slices wrapped around a tuna, olive and pine nut filling, served chilled or at room temperature.
Roast the peppers under the broiler until blackened, then steam in a covered bowl 10 minutes. Peel, seed and cut each into 3 wide slices.
Mix the tuna, olives, scallion, parsley, pine nuts, pepper and lemon juice. Spoon onto the pointed end of each pepper slice and roll up.
Drizzle with olive oil and chill an hour, or serve at room temperature.
