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Roasted Red Peppers with Tonnato Sauce

Tonnato sauce—a smooth puree of olive oil–packed tuna, mayonnaise, capers and anchovies—is traditionally served in Piedmont with slices of roasted veal. Chef Andrew Feinberg spoons the sauce onto a plate then tops it with a layer of wood oven–roasted peppers.


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  • Total Time:
  • Servings: 8 first-course servings

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  • 4 large red bell peppers

  • 6 tablespoons extra-virgin olive oil

  • 1/2 cup mayonnaise

  • Two 6-ounce cans Italian tuna packed in olive oil, drained

  • 2 tablespoons fresh lemon juice

  • 4 teaspoons small capers, drained

  • 16 oil-packed anchovy fillets, drained

  • Salt and freshly ground pepper

  • 2 tablespoons chopped flat-leaf parsley

  • Crusty bread, for serving


  1. 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.
  2. 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.
  3. 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.
Contributed By Photo © Lucy Schaeffer Published August 2008

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