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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. More Quick Appetizers

Andrew Feinberg
August 2008

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Credit: © Lucy Schaeffer

Recipe Summary

active:
25 mins
total:
45 mins
Yield:
8 first-course servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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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