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Pepper, Tomato and Tuna AntipastoMakes 4 Servings
Everyone loves to mound this on crispy crackers or crostini as an appetizer.
2 red peppers
2 yellow peppers
3 tbsp extra virgin olive oil
3 garlic cloves, coarsely chopped
1 cup chopped red onion
4 plum tomatoes, seeded and cut into strips
1/4 cup coarsely chopped black olives
3 tbsp capers, drained and rinsed
1 (6oz) can tuna, drained
2 tbsp red wine vinegar
1/4 cup chopped italian parsley
freshly ground black pepper
- Roast peppers under broiler, turning as necessary, until skin is charred on all sides. Remove from oven and let stand until cool enough to handle. Remove skin and seeds. Cut pepper in half crosswise and then into strips. Place peppers in a shallow serving dish.
- Heat 2 tbsp olive oil in small saucepan. Add garlic and onions and cook until softened but not brown. Spread onions over peppers.
- Layer tomatoes, olives, capers and tuna over peppers. Whisk together remaining olive oil, vinegar and pepper. Pour over vegetables and tuna. Sprinkle with parsley.