With Summer here at last, the wonderful lively colours and flavoursome ingredients in exciting recipe preparations can tantalise your customers, looking for those Mediterranean dishes that are so inviting and tasty. Char grilled vegetables, miniature capers, yellowfin tuna and delicate artichokes are just some of the ingredients utilised in the following recipes that remind your customers of their fun holidays abroad that they do not want to forget in a hurry !
Stuffed Char Grilled Peppers  Ingredients for 6 portions: - 800g Char Grilled Peppers - 40g Fresh Bread Crumbs - 2 Cloves of Garlic Crushes - 1 Tbs Freshly Chopped Parsley - 10g Anchovy Fillets - 20g Miniature Capers - Freshly Ground Black Pepper  Drain the char grilled peppers from their olive oil. Strain the olive oil and keep for other recipes,  vinaigrettes etc. Mix the rest of the ingredients into a nice stuffing consistency. Lay the peppers flat with the internal side facing upwards. Spread a little of the mixture in each of the peppers, roll closed and use a toothpick to hold them together. Place in an oven proof dish, sprinkle with a little of the olive oil from the peppers and place under the grill for a few minutes. The option is to sprinkle some mozzarella on top before placing under the grill. Sprinkle some freshly chopped parsley and serve at once. Can be served warm or cold. (Please note that the above recipe can be varied by using the char grilled aubergines instead or doing both).	Tuna and Artichokes Salad Ingredients for 8 portions: - 800g Yellowfin Tuna Fillets - 350g Baby Artichoke Hearts - 2 Cloves Garlic Crushed - 1/2 Glass of White Wine - 10g Anchovy Fillets - 20ml Lemon Juice - 30ml Extra Virgin Olive Oil - 20g Miniature Capers - Freshly Ground Black Pepper - 1 Tbs Freshly Chopped Parsley - Mixed Lettuce Leaves Strain the tuna and the baby artichokes of their oil. Lightly brown the garlic in the olive oil, add the tuna and the anchovy fillets. Deglaze with the white wine. Add the freshly ground pepper, lemon juice and miniature capers. Remove from heat, add the artichokes and freshly chopped parsley and toss delicately. Serve on a bed of lettuce.