antipasto alla casalinga

2 green peppers
3 tablespoons olive oil
2 teaspoons wine vinegar
salt and pepper
4 tomatoes sliced
few thinly sliced onion rings
1 x 198g can tuna fish drained and flaked
2 x 120g cans sardines in oil drained
To serve
2 tablespoons Maionese (qv)
Place the peppers under a preheated hot grill until the skin is charred and blistered turning frequently.
Cut in half and rinse under cold water to remove the skin and seeds.
Drain well and slice finely.
Mix with 2 tablespoons of the oil the vinegar and a little salt.
Leave in the refrigerator until required.
Season the tomato slices with salt and pepper to taste and sprinkle with the remaining oil.
Arrange the pepper slices in a large serving dish and top with the tomatoes.
Scatter the onion rings over the top.
Pile the tuna fish in the centre and surround with the sardines.
Serve with the Maionese.
Serves 4