Roasted Red Peppers with Tonnato Sauce


  • 4 large red bell peppers
  • Crusty bread
  • 6 tablespoon(s) extra-virgin olive oil
  • 2 6-ounce cans Italian tuna packed in olive oil
  • 4 teaspoon(s) small capers
  • 2 tablespoon(s) chopped flat-leaf parsley
  • 16 oil-packed anchovy fillets
  • + 3 more ingredients
    • Salt and freshly ground pepper
    • 2 tablespoon(s) fresh lemon juice
    • 0.5 cup(s) mayonnaise

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. Meanwhile, in a...

View full recipe at Food & Wine


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