Serves: 6
Total Calories: 68

3 large red bell peppers
1 can (7-oz.) tuna
2 tablespoons fresh lemon juice
3 tablespoons olive oil
6 black or green olives pitted and chopped
2 tablespoons chopped, fresh parsley
1 clove garlic finely chopped
1 stalk celery finely chopped
salt and pepper to taste

Place peppers under a hot broiler and turn occasionally until they are black and blistered on all sides. Remove from heat and place in a paper bag. Leave for a few minutes, and then peel and cut into quarters. Remove stems and seeds. Flake the tuna and mix with lemon juice and olive oil. Stir in remaining ingredients. Season with salt and pepper. Lay the pepper segments out flat, skin side down. Divide the tuna mixture equally between them. Spread it out, pressing it into an even layer. Roll the peppers up. Place the pepper rolls in the refrigerator for at least 1 hour. Just before serving, cut each roll in half and serve cut side up.

Nutritional Facts:

Serves: 6
Total Calories: 68
Calories from Fat: 60

More Recipes from the Cook'n Italian Cookbook:
Arancini
Artichoke Dip
Bruschetta with Basil
Calamaro Salad
French Toast-Italian style
Italian Fritters
Tomatoes, Mozzarella, and Basil
Tuna in Rolled Red Peppers
Vegetable Bread Puffs