It's easy to roast peppers: Halve, core, and seed the peppers. Flatten each half slightly. Lay the halves, skin-side up, on a baking sheet. Place under a preheated broiler, about 3 inches from the heat source, until skins are charred black. Place halves in a bag and seal for about 15 minutes to "steam." Slip off and discard the charred skins.
Recipe information
Yield
Makes 6 servings
Ingredients
Preparation
Step 1
1. Combine the fennel, diced pepper, tuna, olives, beans, oil, capers, and 2 tablespoons of the parsley. Season with salt and pepper.
Step 2
2. Shortly before serving, bring a large pot of salted water to a boil and cook the pasta until it is just tender, or al dente. Drain pasta well and add to the tuna and vegetables. Carefully fold together with a rubber spatula, trying not to break up the tuna. Remove to a decorative serving bowl and sprinkle with the remaining tablespoon of chopped parsley. Serve at room temperature.
