Preheat the oven to 190ºC with heat up and down and grease a refractory dish with oil. Chop the gherkin with the capers and slightly drained half dried tomatoes, and also chop a handful of fresh herbs (parsley, basil, thyme, chives…).
In a bowl, combine the tuna drained from the oil or water with these ingredients, the juice of 1/2 lemon and a little fine zest, black pepper and the cream cheese, yogurt or mayonnaise. Mix well until you have a kind of homogeneous pastejuicy but not dripping.
Taste and adjust the flavor to taste by adding more lemon, herbs or capers. If it’s too dry, add olive oil or more cheese; if it is very liquid, add breadcrumbs. Split the peppers in half lengthwise, carefully empty seeds and filaments and distribute the filling.
Arrange in the source, cover with breadcrumbs, black pepper and spray with olive oil spray or carefully distributing a splash on top. Roast about 10-15 minutesgratin if desired at the end to give it a more toasted point.