Yield: 16 appetizers
10 Yellow Bell Peppers, cut lengthwise into thirds
10 Red Bell Peppers, cut lengthwise into thirds
2 Tbsp Olive Oil
5 Tbsp fresh Lemon Juice
5 Garlic Cloves, pressed
Salt and freshly ground Pepper, to taste
3 cans Albacore Tuna packed in water, drained
1/2 cup fresh Parsley, chopped
5 Tbsp Capers, drained
fresh Parsley Sprigs
Arrange bell peppers skin side up in broiler pan (in batches if necessary) and broil until blackened. Wrap in paper bag and let stand 10 minutes to steam. Peel and pat dry.
Mix olive oil, lemon juice and garlic in large bowl. Season with salt and pepper. Add peppers and marinate at least 30 minutes. Cover and refrigerate. Bring to room temperature before continuing. Drain peppers, reserving marinade.
Combine tuna, chopped parsley and capers in another bowl, breaking up tuna with a fork. Mix in enough reserved marinade to season to taste. Season with salt and pepper. Place 1 tablespoon tuna mixture on inside of each piece of pepper at one end. Roll up and spear with fancy toothpicks to hold together. Arrange seam side down on serving platter. Pour remaining marinade over rolls. Garnish with parsley sprigs and olives before serving.