Roasted pepper and tuna cicchetti on toast

Roasted pepper and tuna cicchetti

Name: Roasted pepper and tuna cicchetti
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6
Cuisine: Italian
Ingredients: 1 yellow pepper; 1 red pepper; 6 plum tomatoes; ½ ciabatta loaf cut into thin slices and toasted; 8 tbsp extra-virgin olive oil; 400g tin of tuna in spring water drained and flaked; 2 tbsp flat-leaf parsley; 2 tbsp chopped basil; 2 tbsp capers rinsed and chopped; 12 black olives stoned; 2 tbsp red wine vinegar

Ursula Ferrigno

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Serves 4 - 6

Easy

Prep: 10 mins

Cook: 30 mins

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Roasted peppers, tomatoes, olives and herbs create a vibrant mix of textures, colours and flavours to awaken the tastebuds and excite the senses

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Try our roasted pepper and tuna cicchetti, then check out our tomatoes and lardo on toast with olive oil, smashed broad beans on toast and herbed cheese tartines with cucumber salad.

Recipes extracted from Ursula Ferrigno's book Cucina del Veneto (£17, Cucina Cookbooks). Photography: Clare Winfield and Ryland Peters & Small. Recipes are sent by the publisher and not retested by us.