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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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