Hot Peppers Stuffed with Tuna
Sep 1, 2018 11:36:41 #
Hot Peppers Stuffed with Tuna
Peperoncini al Tonno: Hot Cherry Peppers Stuffed with Tuna.
These can be addictive. Very, and don't be too surprised if people ignore everything else when they see them among the antipasti, and then beg out of the rest of the meal because they feel full. Therefore, though this recipe will in theory serve 8, it will probably serve only four. You'll need:
25 small, round, hot peppers
½ lb (drained) tuna packed in oil*
1 quart (1 liter) olive oil
1 and 1/2 cups white wine vinegar
Rinse/wash the peppers and set them on a drainboard to dry. Clean them by rubbing them with a moist cloth. Using a sharp paring knife, remove the stems, seed them, and remove the ribs, being careful not to puncture them. Discard the stems and seeds.
Put them in a bowl and add vinegar to cover. Let them rest for 3 days, making sure they remain submerged, and then let them drain well on a clean cloth.
Drain the tuna, break it up with the tines of a fork, and use it to fill the peppers, tamping it down gently lest they split. Arrange the tomatoes in glass jars, add olive oil to cover, seal them, and let them rest for a week before enjoying them. They'll keep for about 6 months.
Notes:
This is a very basic recipe and while it tastes good you may prefer to jazz up the filling by adding parsley, capers, anchovies or any other suitable ingredients to your taste.
Smaller cherry peppers are a nuisance to prepare but they are most suitable for stuffing in your mouth whole. Try to avoid larger peppers which would require two bites or knife and fork.
Use firm Cherry peppers, even to the point of selecting green cherry peppers. That satisfying, crispy crunch, is the reward for careful selection.
Cherry peppers lose their heat while soaking in the Vinegar. The vinegar may be retained for other uses. Be careful, the soaking vinegar will be hot to the taste and will definitely make its presence known in any dish using it.
*Tuna packed in good olive oil is usually expensive; any other kind of oil adds nothing to the flavor. You can improve the flavor of supermarket, packed in water Tuna, by draining and adding Spanish Extra-Virgin Olive Oil. Use Spanish, not Italian and add sparingly until it tastes good to you.
I make many multiples of this recipe and keep them in jars on a cool shelf in my pantry. Great for snacks with a beer or as an accompaniment to most meals. Sometime I will reluctantly give one of my children a bottle.
Peperoncini al Tonno: Hot Cherry Peppers Stuffed with Tuna.
These can be addictive. Very, and don't be too surprised if people ignore everything else when they see them among the antipasti, and then beg out of the rest of the meal because they feel full. Therefore, though this recipe will in theory serve 8, it will probably serve only four. You'll need:
25 small, round, hot peppers
½ lb (drained) tuna packed in oil*
1 quart (1 liter) olive oil
1 and 1/2 cups white wine vinegar
Rinse/wash the peppers and set them on a drainboard to dry. Clean them by rubbing them with a moist cloth. Using a sharp paring knife, remove the stems, seed them, and remove the ribs, being careful not to puncture them. Discard the stems and seeds.
Put them in a bowl and add vinegar to cover. Let them rest for 3 days, making sure they remain submerged, and then let them drain well on a clean cloth.
Drain the tuna, break it up with the tines of a fork, and use it to fill the peppers, tamping it down gently lest they split. Arrange the tomatoes in glass jars, add olive oil to cover, seal them, and let them rest for a week before enjoying them. They'll keep for about 6 months.
Notes:
This is a very basic recipe and while it tastes good you may prefer to jazz up the filling by adding parsley, capers, anchovies or any other suitable ingredients to your taste.
Smaller cherry peppers are a nuisance to prepare but they are most suitable for stuffing in your mouth whole. Try to avoid larger peppers which would require two bites or knife and fork.
Use firm Cherry peppers, even to the point of selecting green cherry peppers. That satisfying, crispy crunch, is the reward for careful selection.
Cherry peppers lose their heat while soaking in the Vinegar. The vinegar may be retained for other uses. Be careful, the soaking vinegar will be hot to the taste and will definitely make its presence known in any dish using it.
*Tuna packed in good olive oil is usually expensive; any other kind of oil adds nothing to the flavor. You can improve the flavor of supermarket, packed in water Tuna, by draining and adding Spanish Extra-Virgin Olive Oil. Use Spanish, not Italian and add sparingly until it tastes good to you.
I make many multiples of this recipe and keep them in jars on a cool shelf in my pantry. Great for snacks with a beer or as an accompaniment to most meals. Sometime I will reluctantly give one of my children a bottle.
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