The Washington Post

Making tuna crostini with bell peppers

From elsewhere in The Post: Food blogger Domenica Marchetti encourages us to enjoy bell peppers, a “glorious vegetable of late summer.”

“Right now, bell peppers are at their best: heavy, juicy and loaded with sweet, sharp flavor,” she says. Her family has found several ways to spice up meals with this ingredient, but mixing them with tuna and then using them as toppings for toasted bread slices has become a new favorite.

“Tuna and peppers go together nicely. Add capers, a little balsamic vinegar and anchovies; you’ll have a savory topping that will please grown-ups and kids alike,” she says.

Read her recipe for making tuna crostini in the All We Can Eat blog, and find other ideas for including grilled bell peppers in a family dish.

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