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Tuna and Anchovy stuffed cherry peppers

Stuffed hot cherry peppers are classic Italian antipasti. My favourite version isPeperoni con Acciughe-  anchovy stuffed cherry peppers. The tradition recipe has some breadcrumbs in it too (2 Tbsp) but I left it out so I could serve the nibbles to guests with gluten/dairy allergies. These Tuna and Anchovy stuffed cherry peppers are ideal nibbles all year round, particularly on Valentine’s day, at garden and birthday parties. You can make them with sweet or hot peppers (cherry peppers), preserved in a jar of oil (you can buy theses in all Italian delis and most supermarkets).
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings: 6 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 24 peppadew or pickled hot cherry peppers from jar
  • 1 Tbsp lemon juice freshly squeezed
  • 1 Tbsp olive oil extra virgin
  • 1 Tbsp capers
  • 2 Tbsp. chopped parsley
  • 2 slices of anchovy from tin
  • 1 small can of tuna or half normal can
  • ¼ cup balsamic vinegar
  • For decoration: salad cress basil leaves or radish sprouts

Method
 

  1. Drain, rinse and stem the cherry peppers.
  2. Chop the capers and mix with the tuna, lemon juice, parsley and oil. Add the anchovy slices and mash it with a fork (or blend with a stick blender) until you get a paste.
  3. Stuff each pepper with the paste, then decorate each with cress, basil leaf or radish sprouts.
  4. Put the balsamic vinegar in a small saucepan and reduce it to a thick syrup. You should get about 2 Tbsps.
  5. Place the stuffed peppers on a serving plate, then drizzle with the balsamic reduction.