10    Yellow bell peppers, cut
Lengthwise into thirds
10    Red bell peppers, cut
Lengthwise into thirds
1 c  Plus
2 tb Olive oil
5 tb Fresh lemon juice
5    Garlic cloves, pressed
Salt and freshly
Ground pepper
3 cn Albacore tuna packed in
Water, drained
1/2 c  Chopped fresh parsley
5 tb Drained capers
Fresh parsley sprigs
Imported black olives
(such as Kalamata or
Nicoise)

Arrange pepper skin side up in broiler pan (in batches if necessary)
and broil until blackened. Wrap in paper bag and let stand 10
minutes to steam. Peel and pat dry. Mix olive oil, lemon juice and
garlic in large bowl. Season with salt and pepper. Add peppers and
marinate at least 30 minutes. (Can be prepared 1 day ahead. Cover and
refrigerate. Bring to room temperature before continuing.) Drain
peppers, reserving marinade. Combine tuna, chopped parsley and capers
in another bowl, breaking up tuna with a fork. Mix in enough
reserved marinade to season to taste. Season with salt and pepper.
Place 1 tablespoon tuna mixture on inside of each piece of pepper at
one end. Roll up. Arrange seam side down on serving platter. Pour
remaining marinade over rolls. (Can be prepared 6 hours ahead. Cover
and refrigerate.) Garnish with parsley sprigs and olives before
serving. 16 appetizer servings.