• Fast
• Healthy
• Make-Ahead
• Staff Favorite

Ingredients

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

Directions

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.