Tuna Sauce

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45 minutes 2 cups Print RecipeEmail Recipe


2 red bell peppers (or 1 cup bottled roasted red peppers – drained and thinly sliced)
1⁄4cupextra virgin olive oil
1⁄3cupfresh parsley (minced)
3clovegarlic (minced)
2smallfresh green chili peppers (seeded and minced)
1largecan imported plum tomatoes (drained, seeded and chopped)
1tablespoontomato paste
1teaspoondried oregano (crumbled)
1⁄2teaspoondried basil (crumbled)
1⁄8teaspoonground black pepper
1cantuna packed in olive oil (drained and flaked)
6 flat anchovy fillets (drained and minced)
16 nicoise olives
2tablespooncapers (drained and rinsed)


If using fresh red peppers, heat oven to 450°F.

Roast peppers in pan in center of oven, turning frequently, until blackened all sides, about 15 minutes. Remove from oven; let cool to room temperature.

Meanwhile, heat oil in large heavy noncorrosive skillet over medium heat. Add parsley, garlic, and chili peppers; sauté 1 min. Add tomatoes, tomato paste, oregano, basil, salt, and pepper; reduce heat to low. Simmer, partially covered, until excess moisture from tomatoes has evaporated, about 15 minutes.

Peel, seed, and stamina cooled fresh peppers, if using; sliced thin. Add (or add bottled peppers) 2 skillet along with tuna, anchovies, olives, and capers; simmer 2 minutes.


If Nicoise olives are unavailable, you can substitute Kalamata olives.

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