Roasted Red Peppers With Tonnato Sauce Recipe

Name: Roasted Red Peppers With Tonnato Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large red bell peppers; 6 tablespoons extra virgin olive oil; ½ cup mayonnaise; 14 ounces italian tuna in olive oil, drained (2 cans); 2 tablespoons fresh lemon juice (please, not the bottled stuff!); 4 teaspoons small capers, drained; 16 anchovies packed in oil, drained; salt & freshly ground black pepper; 2 tablespoons chopped flat leaf parsley; 1 loaf crusty bread, for serving

Servings: persons

4 large red bell peppers
6 tablespoons extra virgin olive oil
½ cup mayonnaise
14 ounces italian tuna in olive oil, drained (2 cans)
2 tablespoons fresh lemon juice (please, not the bottled stuff!)
4 teaspoons small capers, drained
16 anchovies packed in oil, drained
salt & freshly ground black pepper
2 tablespoons chopped flat leaf parsley
1 loaf crusty bread, for serving

1
Light a grill or preheat the broiler.
2
Rub the peppers with 1 tablespoon of the olive oil and grill until charred all over and softened, turning occasionally, about 15 minutes.
3
Transfer the peppers to a bowl, cover with plastic wrap and let cool; peel, quarter and seed the peppers.
4
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.
5
Spread the tonnato sauce on a large platter and arrange the roasted peppers on top.
6
Garnish with the remaining 2 teaspoons of capers and 8 anchovies.
7
Season lightly with salt and pepper and drizzle with the remaining 3 tablespoons of olive oil.
8
Garnish with the parsley and serve with crusty bread.

4852

kcal

Calories

544

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 large red bell peppers, 6 tablespoons extra virgin olive oil, ½ cup mayonnaise, 14 ounces italian tuna in olive oil, drained (2 cans), and more.

Yes, Roasted Red Peppers With Tonnato Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Red Peppers With Tonnato Sauce

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