Smoky And Sweet Roasted Red Pepper With Tuna

• 2 red bell peppers
• 1 small (2.8 oz) can of olive oil packed light tuna (I use and recommend Flott brand)
• 2 tablespoons finely chopped Italian parsley
• 3 tablespoons Smoky and Sweet dressing (recipe below)
• Favorite local lettuce
• French baguette or Italian bread slices, brushed on one side with olive oil and toasted in a 400 degree oven, oiled sides down, for five minutes
• 3 tablespoons Rosemary-Garlic infused olive oil (see recipe below)
• 1 tablespoon good quality Sherry vinegar
• 1 teaspoon almond butter
• 1/4 teaspoon smoked Spanish paprika
• sea salt to taste

1. Roast bell peppers under a broiler or over the burner of a gas stove. I do not have gas so I broil, placing a piece of tin foil under peppers to catch any juices as they split and blister. Roast until charred and blackened on all sides - my nose usually tells me when it is time to turn them. Once roasted, carefully remove peppers from oven and place in a large shallow bowl. Lately I've been using the foil the peppers were roasted on to cover the bowl and allow pepper to steam for a few minutes. Remove foil, allow peppers to cool, and remove stem, skin and seeds. Transfer to a cutting board. With a sharp knife, slice peppers into thin strips lengthwise and then crosswise to end up with 1 inch long pieces. Note: I like using a bowl instead of a paper bag to steam peppers to catch all the smoky sweet juices that are released. If I am careful enough, I can keep the juices relatively seed free and then add it to the peppers before mixing with the tuna.
2. Place roasted pepper pieces into a medium sized bowl. Add any juices from original bowl that you used to steam peppers in. Drain most of oil from tuna and add tuna to peppers. Top with finely chopped parsley and 3 T of Smoky and Sweet dressing. Using a fork to break up tuna, toss to combine well. Serve over lettuce and/or with olive oil toasted baguette.
3. SMOKY AND SWEET DRESSING: In a small jar with a lid, combine 3T Rosemary-Garlic infused olive oil, sherry vinegar, almond butter and smoked paprika. Close jar and shake vigorously to emulsify. Add sea salt to taste.
4. ROSEMARY-GARLIC INFUSED OLIVE OIL: Combine 8 garlic cloves, smashed flat with the side of a large knife, 1 6-8" sprig fresh rosemary and 1 cup extra virgin olive oil in a small saucepan, making sure that garlic is submerged (even if only barely - you can further flatten any pieces that are not submerged). Cook over extremely low heat for 45 minutes. Oil will begin to separate if it boils. Transfer to a clean glass jar with lid and allow oil to cool, then refrigerate. Infused oil is extremely perishable so use within a week. Rosemary infused oil also makes a delicious simple vinaigrette - combine 1/2 cup rosemary infused oil, 1/4 cup balsamic vinegar, 2 t Dijon mustard, salt and pepper to taste.

red bell peppers, olive oil, italian parsley, sweet dressing, favorite local lettuce, italian bread, rosemarygarlic, sherry vinegar, almond butter, paprika, salt

Taken from food52.com/recipes/6553-smoky-and-sweet-roasted-red-pepper-with-tuna (may not work)