Roasted Red Peppers and Onions with Tuna and Feta

सामग्री

2 red bell peppers (1 lb/ 454 g total), cut into slices ¼ inch (6 mm) wide

1 large red onion (12 oz/ 340 g), halved and cut into slices ¼ inch (6 mm) thick

6 sprigs fresh thyme, leaves picked

¼ cup (60 ml) extra-virgin olive oil, plus more for drizzling

1 teaspoon sWeet or smoked paprika

1 teaspoon ground cumin

1 teaspoon kosher salt, plus more as needed

Freshly ground black pepper 6 ounces (170 g) feta cheese, broken into 1-inch (2.5 cm) pieces

6 to 8 ounces (170 to 227 g) oil-packed canned tuna, drained

1 cup (20 g) fresh flat-leaf parsley leaves

1 lemon, cut into wedges (optional)

Toasted bread, orzo, rice, or coUscoUs, for serving

निर्देश

Position a rack in the middle of the oven and preheat to 400°F (200°C).

On a half-sheet pan, toss together the peppers, onion, thyme, oil, pa- prika, cumin, and salt. Season with several grinds of black pepper.

Roast, stirring halfway through, for about 30 minutes, or until the veg- etables are softened and turning golden brown at the edges.

Remove the hot sheet from the oven. Scatter the feta over the pep- pers and onion and drizzle with a little oil. Return the pan to the oven for about 10 minutes, or until the feta is softened and turning golden on the bottom.

Remove the pan from the oven and scatter the tuna and parsley over everything. Season to taste with saltand pepper. Serve in a large bowl or platter with the lemon wedges, if you like, and toasted bread.

नोट्स

I have a soft spot for all canned fish, and especially adore the pairing of tuna with caramelized bell peppers and onions. This is a meal I throw together when I have impromptu guests over for lunch on a weekend. It easily feeds a crowd-doutble all the ingredients and use two sheet pans with racks in the lower and upper thirds of the oven, switching the pans from top to bottom halfway through-and the bright colors are beautiful displayed in a large bowl or platter alongside thick slices of toasted bread. (You could even ask your guests to pick up a fresh loaf on their way over.) Ill toast the bread in the oven in the last S minutes of cooking, then driz- zle it with olive oil and sprinkle with flaky sea salt.

It's best to serve this dish right away, when the feta is warm and easilv spreads onto the bread. That said, you can roast the peppers and onions (minus the feta) up to 2 hours in advance. Keep them covered at room temperature, then when you're ready to serve, add the feta and return the sheet pan to a preheated oven for those final 10 minutes.

from Hot Sheet