Tuna Stuffed Cherry Peppers (New Year's Eve)
. 17
17
Ingredients
| 24 | whole |
sweet cherry pepper
from 2 16-ounce jars |
* |
| 6 | ounces |
tuna, canned
1 can, light and chunk, packed in water and well drained |
|
| 1 | tablespoon |
lemon
juice |
|
| 1 | tablespoon |
olive oil
or other vegetable oil |
|
| 1 | tablespoon |
capers
rinsed and finely chopped |
|
| 2 | each |
anchovy fillets
finely chopped, optional |
* |
| 1 | x |
black pepper
freshly ground, to taste |
* |
| 4 | tablespoons |
vinegar
|
Directions
Pick 24 whole peppers.
Discard the pepper stems.
Scoop out the seeds with a measuring teaspoon or a coffee spoon.
Rinse the peppers under running cold water to remove the seeds completely, and set in a colander to drain.
Mix together tuna, lemon juice, oil, capers and anchovies (if using) in a medium bowl until well combined.
Fill each pepper with about 1 teaspoon of the tuna mixture and arrange them on a serving plate.
Sprinkle some black pepper over the stuffed peppers.
Bring vinegar to a boil in a very small saucepan and simmer until syrupy and reduced to about 2 teaspoons, about 3 minutes.
Drizzle the syrup over the peppers.
Serve.
