SERVES 4 AS A SIDE, PLUS ENOUGH FOR THE ROMESCO AND TUNA SALAD LEFTOVERS
- 1/2 cup (120ml) extra-virgin olive oil
- 3 pounds (1.4kg) red and yellow bell peppers, seeded and very thinly sliced
- 4 thyme sprigs
- 2 cloves garlic, smashed
1 Combine the olive oil, peppers, thyme, and garlic in a large saucepan or Dutch oven. Season generously with salt. Place over medium-high heat, giving the peppers a stir to coat them with oil, and cover the pan. Cook, stirring every couple of minutes so the peppers don’t burn. You want the peppers to cook down quickly, steaming and letting go of their juices, without browning. Adjust the heat as needed to make sure the juices are bubbling rapidly but not uncontrollably. Braise the peppers until they’re limp and silky and the olive oil and pepper juices have fused, 15 to 20 minutes. Adjust the seasoning. Set aside 1/2 cup (100g) for the tuna salad and 1 cup (200g) for the romesco. Serve the rest with the poached tuna.