Cut the bell pepper into thin rings. Cut the olives into slices. Drain the tuna. Cut the buns open and spread the young leaf lettuce, rocket and half of the pepper slices over the bottom.
Spoon the tuna and distribute the rest of the peppers, olives and capers.
Place the tops of the rolls on them and wrap each roll tightly in plastic foil so that the filling does not slide. Keep the bread rolls in the refrigerator until use. Take a lunch box.
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