Tuna-stuffed green peppers

Remove and reserve the tops of the peppers and remove the seeds. Bring a large pan of salted water to the boil and blanch the peppers for 2 minutes. Remove them from the pan and place the peppers immediately into cold water to cool them down. Drain and keep to one side.

Set the oven to 200°C/gas 6. Heat the olive oil in a frying pan and fry the onion until soft. Add the tomato purée. Cook for 5 minutes, adding a little water if necessary.

Add the rice, olives, parsley and eggs and season with salt and freshly ground black pepper.

Add the tuna.

Stuff the mixture into the seasoned peppers and place them in an ovenproof dish. Cook for 6-8 minutes, and then serve immediately.