Roasted Red Peppers with Anchovies



4 large red bell peppers

6 tablespoons extra-virgin olive oil

1/2 cup mayonnaise

Two 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



Light a grill or preheat the broiler. Rub the peppers with 1 tablespoon of the olive oil and grill until charred all over and softened, turning occasionally, about 15 minutes. Transfer the peppers to a bowl, cover with plastic wrap and let cool. Peel, quarter and seed the peppers.

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.

Spread the tonnato sauce on a large platter and arrange the roasted peppers on top. Garnish with the remaining 2 teaspoons of capers and 8 anchovies. Season lightly with salt and pepper and drizzle with the remaining 3 tablespoons of olive oil. Garnish with the parsley and serve with crusty bread.