Charred Peppers with Tonnato Sauce

By Chef Allison Jenkins, Arroyo Vino, Santa Fe, NM

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My husband and I recently went out to Chef Allison’s restaurant to celebrate our anniversary. I wish that I could give you all of her recipes, as every dish was better than the next, but before the peppers are gone from the markets, I wanted to share her Nardello in Tonnato sauce recipe, which is so simple and SO delicious.

Tonnato sauce is of Piedmontese origin and traditionally served on top of veal. Here, Chef Allison pairs the sauce with sweet peppers. The sauce can also be served with grilled vegetables, sandwiches, or as a substitute for Caesar dressing. Be mindful that, because this recipe contains raw egg, you should use it up within three days.

INGREDIENTS
Peppers
½ pound Jimmy Nardello peppers (shishitos, padrons, or any other sweet snacking pepper) 
Sunflower oil, or other oil for sauteeing
Dry white vermouth for deglazing (optional)
Maldon salt (or other good sea salt)

Tonnato sauce, makes about 1 ½ cups
3 oz good tuna in olive oil (if you can use tuna in a jar, rather than can) drained
2 egg yolks
1 Tablespoon capers, drained
2 cloves garlic
2 teaspoon Dijon
2 salted anchovies, rinsed 
Juice of ½ lemon
1 Tablespoon red wine vinegar 
1 cup extra virgin olive oil
Salt and pepper to taste 

DIRECTIONS
Make the sauce
Place all ingredients except oil in food processor. Blend 1 minute, or until garlic and tuna break up. With the blender running, stream in the olive oil until the sauce is thick. Season with salt and pepper to taste.

Prepare the peppers
Heat a large skillet or cast iron pan until smoking, add a thin layer of oil.
Add the peppers and char until they begin to soften.
Deglaze with dry white vermouth (optional, but tasty and helps steam the thicker peppers).  Cover the skillet. When the liquid is reduced to dry, season with Maldon salt and serve with sauce.