Deviled Eggs with Tuna and Roasted Bell Pepper

Preparing the Bell Pepper

• 1
  Preheat the oven to 250 °C. Wash the bell pepper, pat dry, rub all over with a little oil, salt, and place on a baking sheet. Roast in the hot oven for about 8 minutes.
• 2
  Place the roasted bell pepper in a bowl, cover tightly with cling film, and let 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), the other half into strips.

Marinating Onions & Preparing the Salad

• 1
  Mix 40 g of the finely diced red onions in a small bowl with 2 tbsp water, red wine vinegar, and sugar, then set aside.
• 2
  Finely chop the olives and garlic. Drain the tuna and place it in a bowl. Add mayonnaise, the remaining onions, mustard, olives, pepper, finely chopped chives, and the bell pepper cubes, then mix everything well.

Serving

• 1
  Peel the hard-boiled eggs, halve them lengthwise, and carefully remove the yolks. Brush the yolks with a little oil and set aside.
• 2
  Fill the tuna mixture into the hollows of the egg whites with a teaspoon. Place one yolk on top of each. Distribute the marinated onions on plates, arrange the deviled eggs on top, and garnish with the bell pepper strips and parsley.