Recipes
Second course
Roast
Smoky and sweet roasted red pepper with tuna

Smoky and sweet roasted red pepper with tuna

Roast

Roasting

I love the smoky sweetness inherent in a roasted red pepper. My favorite way to enjoy roasted red peppers is in a simple antipasto with olive oil packed tuna, lemon juice, extra virgin olive oil, some fresh Italian parsley and a little sea salt. I wanted to see if I could punch up the smoky sweetness factors and this is what I came up with. <br />Ever since making homebytherange’s garlic basil infused olive oil, I have been experimenting, and I really like what a fresh sprig of rosemary and some garlic does to the flavor of the oil – all the sweet woodsy notes of the rosemary and slow cooked garlic. These flavors complement the natural sweetness of the pepper, while the smoked paprika kicks the roasted smokiness up a notch. <br />My husband and I enjoyed this simply on some local organic lettuce from our CSA box. I also had a few pieces of olive oil toasted baguette (halfway through my meal I was enjoying lettuce and the pepper-tuna antipasto on my bread – why am I only figuring this out now?) It was the perfect light meal – smoky, sweet, satisfying and delicious with a glass of Pinot.