10    Yellow bell peppers, cut

           Lengthwise into thirds
     10    Red bell peppers, cut

           Lengthwise into thirds
      1 c  Plus

      2 tb Olive oil

      5 tb Fresh lemon juice

      5    Garlic cloves, pressed

           Salt and freshly
           Ground pepper
      3 cn Albacore tuna packed in

           Water, drained
    1/2 c  Chopped fresh parsley

      5 tb Drained capers

           Fresh parsley sprigs
           Imported black olives
           (such as Kalamata or
           Nicoise)
  Arrange pepper skin side up in broiler pan (in batches if necessary)
  and broil until blackened.  Wrap in paper bag and let stand 10
  minutes to steam.  Peel and pat dry.
  Mix olive oil, lemon juice and garlic in large bowl.  Season with
  salt and pepper.  Add peppers and marinate at least 30 minutes. (Can
  be prepared 1 day ahead.  Cover and refrigerate.  Bring to room
  temperature before continuing.)
  Drain peppers, reserving marinade.  Combine tuna, chopped parsley and
  capers in another bowl, breaking up tuna with a fork.  Mix in enough
  reserved marinade to season to taste.  Season with salt and pepper.
  Place 1 tablespoon tuna mixture on inside of each piece of pepper at
  one end. Roll up.  Arrange seam side down on serving platter.  Pour
  remaining marinade over rolls.  (Can be prepared 6 hours ahead.
  Cover and refrigerate.) Garnish with parsley sprigs and olives before
  serving. 16 appetizer servings.