Ingredients

• 24 whole jarred mild or sweet cherry peppers, (from 2 16-ounce jars; see Shopping Tip)
• 1 6-ounce ca chunk light tuna packed in water, drained well
• 1 tablespoon lemon juice
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon capers, rinsed and finely chopped
• 2 anchovy fillets, finely chopped (optional)
• Freshly ground pepper, to taste
• 1/4 cup balsamic vinegar

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Cooking Directions

Step 1

Select 24 whole peppers. (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.

Step 2

Combine tuna, lemon juice, oil, capers and anchovies (if using) in a medium bowl.

Step 3

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.

Step 4

Bring vinegar to a boil in a very small saucepan and simmer until syrupy and reduced to about 2 teaspoons, 3 to 3 1/2 minutes. Drizzle the syrup over the peppers.