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Tuna-Stuffed Peppers

  • 35 m
  • 35 m
Marialisa Calta
“These tuna-stuffed peppers are ubiquitous in delis all over Susa, Italy.”


    • 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)
    • ¼ cup balsamic vinegar
    • Freshly ground pepper, to taste


  • 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 3½ minutes. Drizzle the syrup over the peppers.
  • 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.
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