2 cans of tuna in water (drained weight 3 1/2 oz per can)
8 tbsp ajvar mild (preferably a pot of the brand Baktat)
3 tbsp mayonnaise
1 tbsp olive oil
4 tsp thyme leaves
4 small wraps
2 red onions, peeled and cut into thin rings
2 tbsp salted capers, desalinated in water
How to prepare
A delicious appetizer with tuna salad, grilled peppers, and capers.
1 Turn on the oven grill. Halve the sweet pepper, remove the seeds and place them on the oven grid with the skin side up. Remove the peppers from the oven when the skin is blackened and the flesh is soft.
2 Let the peppers cool down in a closed container or plastic bag.
3 Remove the skin from the peppers and cut the flesh into thin strips. Set aside.
4 Heat the oven to 180 °C. In the food processor or with the hand blender, smooth the tuna with the ajvar, mayonnaise, olive oil, 2 tsp thyme, salt and pepper.
5 Put the wraps in the oven. Take them out of the oven when they're colored.
6 Spread the tuna cream on the wraps.
7 Divide the onion, peppers and capers over the wraps.
8 Sprinkle the wraps with the remaining thyme leaves and some pepper.