2 Heat a dash of olive oil over medium heat and fry the red onion, garlic and shiitakes gently for 3-4 minutes. Then add the anchovy fillets and allow them to 'melt' in 2 minutes. Then mix in the tuna, capers and olives and warm them for a few minutes.
3 Meanwhile, brush the halved peppers with olive oil and place them on an oven tray.
4 Take the tuna mixture from, fill the pepper halves with it and cover with some panko. Drizzle with extra olive oil and fry the stuffed peppers until tender and crispy in the oven for 20-25 minutes.
5 Take out of the oven and put some lemon zest and parsley on top of the peppers. Serve with freshly ground pepper.