Roasted Peppers with Albacore Caper Paté

Courtesy of Chef Cathy Whims, Nostrana, Portland. Provided by Western Fishboat Owners Association.

Serves 6

Ingredients

2 large yellow bell peppers
2 large red bell peppers
2 6 ½ ounce cans Oregon Albacore tuna
3 Tbs capers, rinsed and drained
1 stick of unsalted butter at room temperature
1 Tbs parsley, finely chopped
Extra virgin olive oil
Salt and freshly ground pepper

To make

1. Roast peppers whole over a gas flame, a charcoal grill or under a broiler, turning often until blackened and blistered all over.
2. Place in a plastic bag to steam and release their skins.
3. Drain tuna and place in a food processor with butter and capers.
4. Blend to a creamy consistency.
5. Season with salt and pepper.
6. Peel peppers by removing the burnt skin, remove seeds, and separate into 3 sections per pepper, lengthwise.
7. Spread a good amount of paté on each pepper section and roll them up around the filling.
8. Place a yellow and a red filled pepper strip on six individual plates.
9. Drizzle with extra virgin olive oil and garnish with parsley.
10. This makes more filling than is needed to fill the peppers.
11. Leftovers are delicious on baguette slices with a garnish of cherry tomato.
12. If refrigerated, be sure to bring paté to room temperature at least 45 minutes prior to serving.