2 sweet pointed red peppers, halved and deseeded oil for brushing salt and freshly ground black pepper 275g/10oz cooked white rice 3 Tbs. green pesto sauce 1 Tbs. fresh shredded basil leaves good drizzle of basil oil good squeeze of lemon juice For the filling: 2 x 200g cans tuna in olive oil 12 anchovy stuffed green olives, halved 6 spring onions 4 tomatoes, skinned, deseeded and dice 4 Tbs. olive oil 1 Tbs. white wine vinegar 1 tsp. Dijon mustard
Instructions
1) Heat an oiled griddle until smoking. Brush peppers with oil, season and cook on griddle until charred and just beginning to soften.
2) While peppers are cooking, make the filling. Drain tuna, break into chunks and place in a bowl with olives, onions and tomatoes. Mix olive oil, vinegar and mustard together, then season and pour over.
3) Mix rice with pesto and basil leaves, drizzle basil oil and lemon juice over and season.
4) To serve, heap rice on to plates, pack peppers with tuna mix and perch on top.
