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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.

Roasted pepper and tuna cicchetti recipe

  • 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

Nutrition: per serving

  • kcal281
  • fat17.6g
  • saturates2.6g
  • carbs14.7g
  • sugars5.6g
  • fibre3.4g
  • protein14.2g
  • salt0.9g

Method

  • step 1

    Heat the oven to 200C/180C fan/gas 6. Put the peppers on a baking sheet and roast for 20 mins. Leave until cool enough to handle, then peel away the skins. Halve, core and deseed the peppers, then cut into strips, saving the juices.

  • step 2

    Immerse the tomatoes in boiling water for 10 seconds, then drain and peel away the skins. Quarter, core and deseed the tomatoes, then roughly chop the flesh.

  • step 3

    Brush the toasted bread slices with oil and the reserved roasted pepper juices. Mix together the peppers, tomatoes and tuna in a bowl, then spoon on to the bread slices. Top with the herbs, capers and olives.

  • step 4

    Drizzle the vinegar and remaining olive oil over the bread slices, season well with salt and pepper, and enjoy.

Discover more tinned tuna recipes.

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Authors

Ursula Ferrigno
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