Roasted Red Peppers With Tonnato Sauce

• 4 large red bell peppers
• 6 tablespoons extra virgin olive oil
• 12 cup mayonnaise
• 14 ounces italian tuna in olive oil, drained (2 cans)
• 2 tablespoons fresh lemon juice (please, not the bottled stuff!)
• 4 teaspoons small capers, drained
• 16 anchovies packed in oil, drained
• salt & freshly ground black pepper
• 2 tablespoons chopped flat leaf parsley
• 1 loaf crusty bread, for serving

1. Light a grill or preheat the broiler.
2. Rub the peppers with 1 tablespoon of the olive oil and grill until charred all over and softened, turning occasionally, about 15 minutes.
3. Transfer the peppers to a bowl, cover with plastic wrap and let cool; peel, quarter and seed the peppers.
4. Meanwhile, in a food processor, combine 2 tablespoons of olive oil with the mayonnaise, tuna, lemon juice, 2 teaspoons of the capers and 8 of the anchovies; puree until the tonnato sauce is smooth.
5. Spread the tonnato sauce on a large platter and arrange the roasted peppers on top.
6. Garnish with the remaining 2 teaspoons of capers and 8 anchovies.
7. Season lightly with salt and pepper and drizzle with the remaining 3 tablespoons of olive oil.
8. Garnish with the parsley and serve with crusty bread.

red bell peppers, extra virgin olive oil, mayonnaise, italian tuna, lemon juice, capers, anchovies, salt, flat leaf parsley, crusty bread

Taken from www.food.com/recipe/roasted-red-peppers-with-tonnato-sauce-348089 (may not work)