Deviled Eggs with Tuna and Roasted Bell Pepper

Preheat the oven to 250 °C. Wash the bell pepper, pat it dry, rub it all over with a little oil, salt it, and place it on a baking sheet. Roast in the hot oven for about 8 minutes.

Place the roasted bell pepper in a bowl, cover it tightly with cling film, and let it steam for 6 minutes. Afterwards, peel off the skin with a small knife, halve the bell pepper, and remove the seeds. Cut one half into fine cubes (0.5 cm), and the other half into strips.

Mix 40 g of the finely diced red onions in a small bowl with 2 tbsp water, the red wine vinegar, and the sugar, then set aside.