(for 1 serving but 3 servings of peppers)
2 large red peppers
1 tin of tuna
(I'm picky and I like Ortiz Atun Claro which outside Spain you can find in good delis I reckon, youc an of course use any other but hey I love this one!)
A handful of tomatoes (I used cherry, but you can use any kind of tomatoes)
Olive oil (2 tbsps)
Balsamic reduction (2 tbsps)
Wash and dry your red peppers. Place in a metallic oven proof dish and cook for 30 minutes in the over on 180º celsius. Keep an eye and turn them accordingly so they cook nicely all over. Turn them when dark splotches begin to appear.
The peppers will be very hot so be careful how you turn them.
Once all cooked, take them out of the oven and cover in a kitchen roll, the steam will help the skin come out easily.
Once they are cold enough to handle, remove the stem from each pepper.
Hold them and remove all the remaining skin. Open them carefully and remove all the seeds.
Slit open the side of each pepper and spread them out (like the above picture).
You can store them in an air tight bowl for about 5 days with some olive oil.
For your light lunch you will need to place your tomatoes, roasted pepper and tuna in a plate, drizzle with olive oil and vinegar and sea salt and enjoy.