Difficulty:[usr 1]
Heat the oven broiler and lay the peppers underneath after oiling their skins, turning them over until their skins are evenly black and blistered then enclose them in a plastic bag.
Steam the tuna for 15 minutes, let it cool then break it into small pieces. Keep it cool under cling film.
Prepare the sauce by mixing the olive oil and the tapenade. Peel the peppers. Remove the stems, split them in half and shell them. Cut them into thin strips.
Boil 1.5 liters of salted water and cook the pasta for 10-12 minutes. Drain them and transfer them to a salad bowl.
Add the tuna pieces, the pepper strips, the black olives and the tapenade sauce.
Mix well and sprinkle with capers and ground pepper. Serve warm.
Chef Hubert's culinary ideas
