If you’ve been to Rome in the last few years, there’s a good chance you’ve been to Roscioli. Nearly a year ago on our honeymoon my husband and I went by for lunch and I’ve been thinking about one dish in particular since. It was a plate of olive oil-poached tuna, lightly pickled onions, and roasted peppers. Like many Italian dishes, it was impossibly simple and absolutely perfect.
While Roscioli’s version needed no adjustments, I wanted to make this into more of an easy end-of-summer meal. You know, the kind of thing you can quickly assemble and eat outside as you soak in the last few weeks of real warmth (at least, if you live in the Catskills). Rather than poaching your own tuna, I’m calling for good oil-packed tuna in a can or jar (my favorite is from Tonnino). Instead of pickling onions, we’re just tossing jarred roasted peppers and sun golds in a garlic and anchovy vinaigrette. The anchovies don’t make this overly fishy—instead they add a subtle umami throughout. I’m treating parsley leaves like arugula or another salad green here and keeping them whole. If you prefer them chopped, go for it. While you could serve this as is, I spooned it over mayo-slicked toast and added a shower of crispy panko for crunch. It’d work well swirled with orzo, white beans, or another grain too.
Serves 4
Ingredients
¼ cup extra-virgin olive oil
3 tablespoons red wine vinegar
1 large garlic clove, grated
2 anchovies, finely chopped and pressed into a paste
1 teaspoon kosher salt, plus more to taste
1 pint sungold tomatoes
1 (8-ounce) jar sliced roasted peppers, drained
2 (4-ounce) cans tuna
½ bunch parsley leaves (yes, I am asking you to pick the leaves off)
½ cup panko breadcrumbs
4 thick-cut slices bread of choice
Mayonnaise, to serve
Flaky sea salt, to serve
Freshly ground black pepper, to serve
Directions
Add 3 tablespoons of olive oil, vinegar, garlic, anchovies, and salt to a medium bowl and whisk to combine.
Add the tomatoes, peppers, tuna, and parsley, and gently stir to combine. Let the mixture sit at room temperature.
Heat the remaining 1 tablespoon of olive oil in a medium pan over medium high heat. Once the oil begins to shimmer, add the panko and cook, stirring occasionally, until golden brown, about 1 to 2 minutes. Season with a pinch of salt.
Spread the toast with mayonnaise (this is optional for you mayo haters out there, but I loved it like this). Spoon the tomato and tuna mixture over the toast and top with salt, pepper, and a shower of the crispy panko. Serve with a knife and fork–you’re going to need it.
My book tour for Nights and Weekends continues next week!
September 4, Oakbrook Center, Chicago
There will be a cocktail hour meet and greet, moderated talk, and bites from the book between 5-8 pm. The event is free for all. RSVP here and get all the details.
September 7, Botanica, Los Angeles
There’s only a few tables left for my dinner at one of my favorite restaurants in LA. There will be multiple dishes from the book on the menu and I’ll be floating around signing books and saying hi. Make a reservation here.
September 9, Diesel Bookstore, Los Angeles
I’ll be in conversation with my friend Ben Mims talking all things Nights and Weekends and signing books.
September 14, Oblong Books, Rhinebeck, NY
I’m doing a book signing at Oblong Books (Rhinebeck location!) starting at 2 pm. Reserve your spot here.
October 4, The Lost Bookshop, Delhi, NY
Local friends, I’d love to see you there!
Just made this for lunch, YUMMMMM!
OH, I can't wait to make this.