½ can Piquillo Peppers, drained, liquid reserved
1 6oz can drained tuna
1 tbsp. rinsed Salted Capers
3 green onions- minced
2 sprigs of Italian parsley
1 tsp. Sanchez Romate Reserva Sherry Vinegar
1/2 tsp Sweet Smoke Paprika , sweet smoked Spanish paprika
2 tablespoons Olive Oil