Roasted Peppers with Tuna

Peperoni Al Tonno
Makes 8 to 10 servings

This dish was sitting on the table in the Maneras' family dining room table in Piedmont, the prelude to one of the finer meals I've ever eaten, and the first of many since I've taken in their company. I make these peperoni often in summer, when red bell peppers are plentiful. It's very easy and fast, and perfect for a large group. You can easily cut the recipe in half to suit a smaller group. Serve this, as Luciano Maneras did, with a dry but fruity red, such as Dolcetto.

6 whole roasted medium red bell peppers (see note)
2 cans (6 ounces each) tuna packed in olive oil, drained
6 tablespoons capers, preferably preserved in salt
1/2 cup extra virgin olive oil
1/4 cup fresh flat-leaf parsley leaves, for garnish

Note:
Susan suggests this method for roasting peppers yourself: Place peppers over the flame of a gas burner on medium-high, turning with tongs until they are charred all over (the skins crackled and flaking). Watch carefully to prevent the peppers from burning. Remove from the burners and wrap in a kitchen towel, aluminum foil, or a brown paper bag for 15 minutes. The steam from the peppers will loosen the skin, and when cool enough to handle, the skins will rub right off. Over the sink, remove the seeds and pith from the peppers and proceed with the recipe.

1. Cut the peppers lengthwise into quarters. Arrange, insides up, on a serving platter and set aside.

2. Combine the tuna and capers in a food processor and process until finely chopped. With the machine running, add the oil in a steady stream through the feed tube and continue processing until the mixture has turned an ivory color and is quite smooth (8 to 10 minutes).

3. Fill the pepper quarters with the tuna purée, using about 1 generous tablespoon per pepper.

4. Mince the parsley leaves, if using, and gamish. Serve immediately.

Buy the Book!

Italian Farmhouse Cookbook
By Susan Herrmann Loomis
Workman, 2000
Paperback: $16.95, ISBN: 0-7611-0527-1
Hardcover: $28.95, ISBN: 0-7611-1791-1
480 pages, Illustrations throughout
Recipe reprinted by permission.