Tuna-Stuffed Peppers from Eating Well

LINDA BAILEY

By
@miffed13

These tuna-stuffed peppers are ubiquitous in delis all over Susa, Italy.


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Rating:

Comments:

Serves:

24

Prep:

30 Min

Cook:

5 Min

Method:

Stove Top

Ingredients

(2) 16 oz jar(s)
24 whole mild or sweet cherry peppers,
6 oz can(s)
chunk light tuna packed in water, drained well
1 Tbsp
lemon juice
1 Tbsp
extra-virgin olive oil
1 Tbsp
capers, rinsed and finely chopped
2
anchovy fillets, finely chopped (optional)
freshly ground pepper, to taste
1/4 c
balsamic vinegar

Directions Step-By-Step

1
(Refrigerate any remaining peppers in a jar with brine to cover for another use.) Cut off and discard the pepper stems. Scoop out the seeds with a small spoon (a measuring teaspoon works well). Rinse the peppers to remove any residual seeds,and set in a colander to drain.
2
Combine tuna,lemon juice,oil,capers and anchovies (if using) in a medium bowl. Fill each pepper with about 1 teaspoon of the tuna mixture and place them on a serving plate. (Depending on the size of the peppers,you may not fill all 24.) Grind some pepper over the stuffed peppers.
3
Bring vinegar to a boil in a very small saucepan and simmer until syrupy and reduced to about 2 teaspoons 3-3 1/2 minutes. Drizzle the syrup over the peppers and serve. If you arenot going to serve right away,cover and refrigerate stuffed peppers and balsamic syrup separately for up to 4 hours.