red peppers 4 large
For the tonnato
good quality tuna in olive oil 2 x 225g jar
tinned anchovies 6
capers 1 tbsp
egg yolks 2
salt a small pinch
lemon a small squeeze
Roast the peppers on a very high heat in the oven (around 200C-220C/gas mark 6-7) until the skins start to blacken. Remove from the oven and place the peppers into a large bowl and cover with cling film. The steam will help release the skins.
Once cool enough to handle, cut in half, peel the skins and remove all the seeds. Trim up the edges so it is neat. You now should have 2 halves of pepper per person to serve.
Place the tuna in a blender with all of the oil from the jar and blend with the anchovies, capers and egg yolks to a smooth consistency. Season with salt and lemon juice.
The tonnato should have a smooth consistency. You may need to add a small glug of olive oil when finishing the blitzing to achieve the correct texture.
Now assemble it. The idea is to place some tuna on the inside of the pepper pieces and roll them up – you can be quite generous. The most traditional garnish for this dish is a simple lamb’s lettuce salad.