Roasted Baby Peppers Stuffed with Tuna

Ingredients

• peppers
• 48 peppers (baby, preferably assorted colors stems attached)
• 3 tbsps extra-virgin olive oil
• kosher salt
• stuffing (tuna)
• 1 lb tuna (albacore)
• 12 tsp kosher salt
• 14 tsp black pepper (freshly ground)
• 1 lemon (sliced into 14 inch rounds)
• 1 rosemary (long sprig, broken into a few pieces)
• 6 cups extra-virgin olive oil (cover the tuna)
• 34 cup garlic mayonnaise
• 2 parsley leaves (heaping tablespoons finely chopped fresh italian)
• 2 capers (heaping tablespoons, preferably salt packed soaked for 15 minutes if salt packed rinsed drained and finely chopped)
• 1 12 tbsps dijon mustard
• 3 anchovy fillets (preferably salt packed rinsed backbones removed if saltpacked and finely chopped)
• 2 12 tsps apple cider vinegar
• 2 tsps fresh lemon juice
• peppers (assembling)
• 2 cups arugula (loosely packed, preferably wild)
• extra-virgin olive oil (finishing quality)
• 1 lemon (halved)
• maldon sea salt (flaky, fleur de sel)
• garlic mayonnaise
• 1 large egg yolks (extra)
• 2 tsps champagne vinegar
• 1 large garlic cloves (grated or minced)
• 1 tsp kosher salt (needed)
• 34 cup grapeseed oil (neutral flavored oil such as canola)
• 14 cup extra-virgin olive oil