• With a fork, work the tuna and cheese in a bowl.
  
• Cut the pepper in half lengthwise. Remove the seeds and filaments.
  
• Cut the peppers into small cubes and add them to the bowl. Add salt, pepper and mix well.

  If you want a spicier tapenade, add a few drops of Tabasco™.
  
• Cover with plastic wrap and refrigerate for an half hour.
  
• Sprinkle with chopped parsley and serve.
  

For a nice presentation:

• Line small bowls with cellophane. Fill with the tuna terrine and pack well into the bowl.

  Invert onto a serving plate and remove the bowl (and cellophane!) to obtain a small dome. Decorate as you wish.