Total Time
Prep 15 mins
Cook 15 mins

This is a new take on an old sauce. DH loves peppers any way,any type,any place. He must eat lots of vegetables so I came up with this sauce.

Ingredients Nutrition


  1. Preheat oven 450*.
  2. Put red pepper on tray and roast until skin starts to shrivel and turn a little brown.
  3. Take out and put in brown paper sack to cool.Throw skin away.Core & seed. When cool cut in slivers or diced in small pieces.
  4. In medium saucepan, add tuna, margarine and flour, mix well, stirring in so there is no lumps and no white flour showing, blended.
  5. Add the milk all at once, and stir.
  6. Turn heat to medium and add red pepper slivers.
  7. Stir, it will slowly thicken to a thin to medium sauce consistency. It you want it thicker,take out 1/2 cup of sauce and add a little flour to it mix and put back in the sauce and stir.
  8. Add Bonapetit seasoning (celery seed, onion & salt, powdered) and pepper of your choice.
  9. I did not make it too peppery to taste.
  10. Serve over toasted French Bread, rice, curly noodles or orzo.