Roasted Red Peppers with Tonnato Sauce
© Lucy Schaeffer

Roasted Red Peppers with Tonnato Sauce

  • ACTIVE: 25 MIN
  • SERVINGS: 8 first-course servings

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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  1. 4 large red bell peppers
  2. 6 tablespoons extra-virgin olive oil
  3. 1/2 cup mayonnaise
  4. Two 6-ounce cans Italian tuna packed in olive oil, drained
  5. 2 tablespoons fresh lemon juice
  6. 4 teaspoons small capers, drained
  7. 16 oil-packed anchovy fillets, drained
  8. Salt and freshly ground pepper
  9. 2 tablespoons chopped flat-leaf parsley
  10. 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.