Slice the bell pepper and remove the seeds. Coat the slices in olive oil then place in a roasting dish and roast for 10 minutes till softened. Remove from the oven and set aside to cool.
2 tablespoons olive oil, 1 bell pepper
Drain away most of the liquid from the tuna then transfer to a medium bowl and use a fork to separate the tuna into flakes.
160 grams tuna
Once the peppers have cooled, dice into small pieces and mix with the tuna flakes. Add salt and mayonnaise mixing till well combined. Spread the mixture on toasted bread, wrapped in lettuce, spooned into avocado halves or use as a dip.
This recipe benefits for making around 30 minutes in advance so the flavours develop.
Use a good quality canned tuna in olive oil. Pull the tab to open the can slightly, then press the lid gently against the tuna to drain most of the liquid away before transferring the tuna to a mixing bowl.
Keep the tuna mix in a sealed box in the fridge for up to 3 days. It is not suitable for freezing.