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Ingredients

• 4   large red bell peppers
• 6 tablespoons  extra-virgin olive oil
• 1/2 cup  mayonnaise
• 2   6-ounce cans Italian tuna packed in olive oil, drained
• 2 tablespoons  fresh lemon juice
• 4 teaspoons  small capers, drained
• 16   oil-packed anchovy fillets, drained
•   Salt and freshly ground pepper
• 2 tablespoons  chopped flat-leaf parsley
•   Crusty bread, for serving

Description

Tonnato Sauce -- A Smooth Puree Of Olive Oil-packed Tuna, Mayonnaise, Capers, And Anchovies -- Is Traditionally Served In Piedmont With Slices Of Roasted Veal. Chef Andrew Feinberg Spoons The Sauce Onto A Plate Then Tops It With A Layer Of Wood Oven-roast

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