Roasted Pepper and Tuna Pate

This pate combines the protein of tuna with the sweet smoky flavor of roasted pepper. It works well as a cold spread or appetizer when you want something bright but not heavy.

How to make it

1. Roast 100 g of bell pepper at 200 °C for about 25 minutes until the skin darkens in spots.
2. Transfer the hot pepper to a bag or container for 10 minutes, then peel it and remove excess moisture.
3. Drain 100 g of tuna, mash it with a fork, and combine it with the pepper.
4. Add 10 g of cilantro, 5 g of garlic, 20 g of olive oil, 5 g of lemon juice, and 2 g of sea salt.
5. Mix until it becomes spreadable and chill before serving.