Bell-pepper rollé

Cut the bell peppers into wide strips and put them in an oven pan. Add a little oil and cook them in the oven at 180° C for 20/30 minutes. Take them out of the oven, peel them, remove the seeds and dry them. Prepare the filling with the tuna, the rinsed and chopped capers, the chopped garlic and parsley and the mayonnaise. Cut the cucumber into 4 quarters lengthwise. Lay the strips of bell pepper on the cling film, spread the filling on one side and lay the slices of cucumber centrally on top of the filling. Roll up the bell pepper strip tightly, creating a roll with the cling film. Leave the roll to rest in the fridge for at least 30 minutes or overnight. Take out of the fridge, remove the cling film and slice into disks. Serve with an anchovy on each slice.


  • 1 red pepper
  • 1 yellow pepper
  • 4 fillets of tuna with olive oil 
  • Salted capers as needed q.b.
  • 4 anchovies
  • 1 pickled cucumber
  • 3 tablespoons of mayonnaise
  • 1 clove of garlic
  • Parsley as needed
  • Extra virgin olive oil



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