Shishito peppers with tonnato and huamei

Time 25 minutes
Yields Serves 4 to 6
Shishito peppers with tonnato and huamei
(Mel Melcon / Los Angeles Times)



In the bowl of a food processor, combine the mayonnaise, fish sauce, chile, lemon juice, capers and tuna, pulsing until the mixture is completely smooth. This makes a generous cup of tonnato, which will keep, covered and refrigerated, up to 1 week.


Heat up a large cast iron skillet over medium-high heat. Add enough oil to coat the bottom of the pan, then gently add the peppers (be very careful as the oil may spit as the peppers are added). Blister the peppers on all sides, then remove from heat.


Season the peppers with ¼ teaspoon kosher salt, or to taste.


To assemble the dish, spoon about 3 tablespoons of the tonnato sauce into a bowl and sprinkle over a pinch of the grated plum. Arrange the peppers on top of the sauce and serve immediately.

Adapted from a recipe by Jonathan Whitener, chef and co-owner of Here’s Looking at You in Koreatown.

Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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