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#Post#: 358--------------------------------------------------
Tuna Spread In Peppers!!
DIR By: Hummingbird
Date: August 19, 2012, 12:21 pm
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Ingredients
24 whole jarred mild or sweet cherry peppers, (from 2 16-ounce
jars; see Shopping Tip)
1 6-ounce can chunk light tuna packed in water, drained well
(see Note)
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
Preparation
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.
2.Combine tuna, lemon juice, oil, capers and anchovies (if
using) in a medium bowl.
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.
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.
Tips & Notes
Make Ahead Tip: Cover and refrigerate stuffed peppers and
balsamic syrup separately for up to 4 hours.
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