These tuna-stuffed peppers are ubiquitous in delis all over Susa, Italy. Source: EatingWell Magazine, September/October 2008

Marialisa Calta
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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

Make Ahead Tip: Cover and refrigerate stuffed peppers and balsamic syrup separately for up to 4 hours. Drizzle the peppers with the syrup just before serving.

Shopping tip: Look for red and/or green jarred mild (or sweet) cherry peppers near pickles and olives or at the “olive bar” in well-stocked supermarkets and specialty-food stores.

Note: Chunk light tuna, which comes from the smaller skipjack or yellowfin, has less mercury than canned white albacore tuna. The FDA/EPA advises that women who are or might become pregnant, nursing mothers and young children consume no more than 6 ounces of albacore a week; up to 12 ounces of canned light tuna is considered safe.

Nutrition Facts

38 calories; 1.6 g total fat; 0.2 g saturated fat; 5 mg cholesterol; 269 mg sodium. 54 mg potassium; 2.8 g carbohydrates; 0.7 g fiber; 2 g sugar; 3.5 g protein; 9 IU vitamin a iu; 1 mg vitamin c; 1 mcg folate; 3 mg calcium; 4 mg magnesium;

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Rating: 5 stars
10/29/2011
What a great idea! I will be making this for my party as well as for a light lunch. Read More