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Nutrition Facts
Serving Size 1 First Course Servings 281g Recipe makes 8 First Course Servings)
Calories 534
Calories from Fat 235		(44%)
Amount Per Serving		%DV
	Total Fat 26.2g	40%
	Saturated Fat 4.0g	20%
	Monounsaturated Fat 13.1g
	Polyunsaturated Fat 7.5g
	Trans Fat 0.0g
Cholesterol 42mg		14%
Sodium 1199mg		49%
Potassium 638mg		18%
Total Carbohydrate 38.3g		12%
	Dietary Fiber 3.4g	13%
	Sugars 4.6g
Protein 35.9g		71%
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Roasted Red Peppers With Tonnato Sauce

Recipe #348089 | 30 min | 15 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Manami
Jan 8, 2009

Fast, Healthy, Make-Ahead, & Staff-Favorite!! Tonnato sauce—a smooth puree of olive oil–packed tuna, mayonnaise, capers and anchovies—is traditionally served in Piedmont with slices of roasted veal. At his Brooklyn, New York, restaurant, Franny’s, chef Andrew Feinberg spoons the sauce onto a plate then tops it with a layer of wood oven–roasted peppers. The freshest peppers are weighty with sturdy green stems; avoid any peppers that rattle. From "Green" Living Guide, Local Flavors - F&W Magazine, August 2008 edition. (Cooling the peppers - not included)

8 First Course Servings (change servings and units)

Ingredients

4 large red bell peppers
6 tablespoons extra-virgin olive oil
1/2 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

Directions

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.