Motta's square stuffed pepper

Ingredients for 4 people

• 2 yellow peppers • 100 gr. tuna fish under oil • 20 gr. home-made mayonnaise • 1 salted anchovy • 1 teaspoonful of parsley • 3 salted capers • ½ spoonful of white-wine vinegar

Spread some oil on the peppers and place them is a baking tin and leave them to roast in the oven at 150°C for 30 minutes.

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While the peppers are cooking, chop the parsley. Then bone the anchovies and wash them under cold running water; place them on the cutting board along with the tuna and the capers and them chop them finely until you get a smooth mixture, the stuffing.

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Now amalgamate everything with the mayonnaise and the white-wine vinegar, adding salt if needed. Once cooled, take the peppers, peel them and slice them in 4. Fill each slice with an abundant amount of stuffing and roll it over.

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Excellent as a dressing is a blend of extra virgin olive oil, salt and vinegar, served in a side-dish