Learn to prepare Peperoni Tonnati, a light and flavorful Italian appetizer.

Peperoni Tonnati

Peperoni Tonnati is a delightful summer appetizer from the world of Italian recipes, perfect for adding a touch of freshness and originality to your outdoor lunches or dinners. This dish is a creative twist on the classic Vitello Tonnato, replacing meat with tender roasted pepper fillets. It’s ideal for those seeking a lighter yet flavorful dish.

The true highlight of this recipe is the express tuna sauce, with its tantalizing flavors that perfectly complement the natural sweetness of oven-roasted peppers. Preparing it in advance allows you to serve a fresh, colorful, and incredibly creamy dish that your guests will love.

Try other delicious appetizers with peppers:

• Roasted Pepper Fillets with Anchovies
• Pepper Rolls with Goat Cheese
• Baked Pepper Rolls

Ingredients

• 3 large bell peppers
• 150g canned tuna in oil
• 100g mayonnaise
• 2 anchovy fillets
• 1 tablespoon capers
• 1 tablespoon lemon juice
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Preheat your oven to 200°C (392°F). Roast the bell peppers until the skins are charred and the flesh is soft, about 20-25 minutes.
2. Remove the peppers from the oven and place them in a sealed plastic bag for 10 minutes to steam. This will make peeling easier.
3. Peel the peppers, remove the seeds and cut them into strips.
4. In a blender, combine the canned tuna, mayonnaise, anchovy fillets, capers, and lemon juice. Blend until smooth.
5. Season the sauce with salt and pepper to taste.
6. Arrange the pepper strips on a serving platter and drizzle with the tuna sauce.
7. Garnish with fresh parsley and serve chilled.

Total Time: 45 min

Cuisine: Italian