A fun and colorful appetizer, for those who love peppers.the bell pepper, the IGP of Carmagnola, sweet and meaty. The tuna, in the form of thick tuna sauce made with a strictly homemade mayonnaise!
1) Roast the peppers in the oven (20/30 minutes in the oven at 200 degrees with a small cup of water to create steam).
At the end of cooking leave them in a closed oven with their steam to facilitate the peeling.
2) Cut them into wide slices and remove the seeds well. Dry them with kitchen paper.
3) Separately, prepare the tuna filling.
Blend the tuna, capers, mayonnaise and mustard until firm.
If not, break two breadsticks into the mixture and blend again.
4) Using square, rectangular or round pastry cups, form the millefeuille by alternating tuna, peppers, tuna and so on playing with the two colors.
5) Refrigerate without removing from mold until ready to serve.
Remove the pastry ring, season with salt, oil and pepper and decorate with balsamic vinegar, parsley and capers.
