Capsicum stuffed with tuna

1. Place the capsicums under the broiler of your oven and turn them from time to time until they are black. Let stand for 5 minutes, then peel.

2. Meanwhile, cook the boiled eggs, and finely chop the chives. Cut the capsicums into quarters and remove the stalks and seeds.

3. Crumble the tuna and eggs and mix them with the lemon juice and oil. Add the remaining ingredients with the Espelette pepper.

4. Lay out the capsicum pieces.

5. Spread the tuna mixture in regular layers over the capsicums. Roll them up and refrigerate for about 1 hour.

6. Cut each roll in half before serving.

Photo credit: Sucré Salé