we eat this about once a week...one of our favorites. from marcella's italian kitchenby marcella hazan. the better the tuna that you get the better this is, sometimes i get the 8$ (or more) per jar imported stuff which is really really good - but i usually get genova canned light tonno in olive oil and now bumble bee caught on and has copied their packaging, that stuff is fine as well. I've even used the progresso and it's pretty good.
roast the peppers on the top rack in a really hot oven, turning occasionally
until they're black all over
they'll peel and seed easily now. then cut them into strips.
heat oil, add roughly chopped garlic
add peppers
add parsley, capers, salt and pepper stir a few times and turn off heat
add drained tuna, and mash into the peppers etc. serve over penne and eat it.
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