Roasted Red Peppers With Tonnato Sauce
Ready In: 30 mins
Yields: 8 First Course Servings
Ingredients
- 4 large red bell peppers
- 6 tablespoons extra virgin olive oil
- 1⁄2 cup mayonnaise
- 14 ounces italian tuna in olive oil, drained (2 cans)
- 2 tablespoons fresh lemon juice (please, not the bottled stuff!)
- 4 teaspoons small capers, drained
- 16 anchovies packed in oil, drained
- salt & freshly ground black pepper
- 2 tablespoons chopped flat leaf parsley
- 1 loaf crusty bread, for serving
Directions
- Light a grill or preheat the broiler.
- Rub the peppers with 1 tablespoon of the olive oil and grill until charred all over and softened, turning occasionally, about 15 minutes.
- Transfer the peppers to a bowl, cover with plastic wrap and let cool; peel, quarter and seed the peppers.
- Meanwhile, in a food processor, combine 2 tablespoons of olive oil with the mayonnaise, tuna, lemon juice, 2 teaspoons of the capers and 8 of the anchovies; puree until the tonnato sauce is smooth.
- Spread the tonnato sauce on a large platter and arrange the roasted peppers on top.
- Garnish with the remaining 2 teaspoons of capers and 8 anchovies.
- Season lightly with salt and pepper and drizzle with the remaining 3 tablespoons of olive oil.
- Garnish with the parsley and serve with crusty bread.
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