Roasted Red Peppers With Tonnato Sauce Recipe

Cooking Directions

• STEP 1.Preheat the oven to 450°F and line a baking sheet with parchment paper.
• STEP 2.Place the whole red peppers on the baking sheet and roast for 20-25 minutes, or until the skins are charred and blistered.
• STEP 3.Remove the peppers from the oven and let them cool slightly. Peel off the charred skins and remove the seeds and stems.
• STEP 4.In a small bowl, combine the olive oil, minced garlic, salt, and pepper. Place the roasted peppers in a shallow dish and pour the olive oil mixture over them. Let them marinate for at least 30 minutes.
• STEP 5.To make the tonnato sauce, combine the drained tuna, mayonnaise, capers, lemon juice, and salt in a blender or food processor. Blend until smooth and creamy.
• STEP 6.Serve the roasted red peppers with a dollop of tonnato sauce on top. Garnish with fresh herbs, if desired.

Cooking Tips

• You can also roast the red peppers directly over a gas flame or on a grill for a smoky flavor.
• If you don't have tonnato sauce, you can substitute it with aioli or a creamy garlic sauce.
• The roasted red peppers can be stored in an airtight container in the refrigerator for up to 5 days.

Storage and Serving

• Store the roasted red peppers and tonnato sauce separately in the refrigerator.
• Serve the dish at room temperature or slightly chilled.
• This dish pairs well with crusty bread or as a topping for grilled meats.