Tuna-Stuffed Peppers

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Tuna-Stuffed Peppers

Tuna-Stuffed Peppers

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

Serves 12

Prep Time 35 min

Total Time 35 min.

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

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.


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