ROAST PEPPERS WITH SMOKED TUNA WITH LEMON AND OREGANO

Preheat the oven to 200°C. Wash and dry the peppers. Open the tuna and reserve the oil. Mince the garlic and add to the reserved oil. Mix the peppers with the tuna oil. Line an oven dish with greaseproof paper. Place the peppers in the dish and roast until soft and the skin has blistered about twenty minutes.

Coarsely chop the walnuts and mix with the vinegar. When the peppers are ready, add the mixture of nuts and vinegar and mix. Add salt. Toast the bread. Thinly slice the tomatoes. Serve as follows: place a few slices of tomato, some peppers, Trata smoked tuna with lemon and oregano, and mint on each slice of bread.

Tip! You can prepare a larger quantity of peppers. Store them in large jars with olive oil, vinegar, and herbs.