What You’ll Need
- 1 can whole roasted red peppers (pimientos de piquillo) or approximately 10 peppers
- 2-6 oz. cans tuna in Oil, drained
- 15 pitted black olives
- 4-5 small green onions
- 2 sprigs of Italian parsley
- 1 tsp of sherry vinegar (or white vinegar)
- 1/2 tsp sweet spanish paprika
- 2 Tbsp olive oil
How to Make It
- Drain the peppers and pat dry with a paper towel. Finely chop the olives. Dice the green onions and include a part of the green stock. Finely Chop 1 sprig of the parsley.
- Drain the tuna. In a small bowl, break the tuna into flakes using a fork. Chop green onions and parsley, add to the tuna. Sprinkle with vinegar and sweet paprika. Drizzle oil on top and mix thoroughly.
- Carefully open each pepper and spoon in the tuna mixture. Arrange on a serving plate. Garnish with the parsley sprig, if desired.
Serving Suggestion
Serve with sliced rustic style bread.
