1 Jar (4 ounces) roasted red peppers

1 can (6-1/2 ounces) solid white tuna in olive oil, drained and flaked

4 flat anchovy fillets

1 tablespoon chopped parsley

2 teaspoon capers (optional)

2 teaspoons fresh lemon juice

1 teaspoon olive oil

Coarsely cracked black pepper

6 Mediterranean olives, 4 small radishes and 4 small scallions, for garnish

1.Cut the roasted peppers in half lengthwise and arrange the pieces on 2 plates. Mound the tuna in the center, dividing evenly. Crisscross 2 anchovy fillets over the tuna on each plate. Sprinkle with the parsley and capers, dividing evenly.

2.Drizzle each serving with the lemon juice and oil. Season with black pepper to taste. Garnish the plates with olives, radishes and scallions.