Tuna & roasted red pepper sandwich with anchovies
A simple, umami-packed open-faced sandwich with fire-roasted red pepper, tuna, capers, olives, raw garlic, olive oil, and anchovies on toast.
What you need
How Maurice does it
- 1
Roast the red bell pepper directly over a flame or in a wood-burning stove until the skin is charred and blistered all over.
- 2
Remove the pepper, let it cool slightly, then peel off the charred skin, remove the stem and seeds, and slice the flesh into strips.
- 3
Place the sliced roasted pepper in a bowl. Add the drained tuna and stir with a fork to combine.
- 4
Add the capers, pitted green olives, and grate the garlic clove directly into the bowl.
- 5
Season with salt, drizzle with olive oil, and stir everything together until well mixed.
- 6
Toast the bread slices until golden and crisp.
- 7
Spoon the tuna and pepper mixture generously onto the toasted bread.
- 8
Top each sandwich with anchovy fillets. Serve immediately.
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