Piquillo Peppers Stuffed with Tuna and Capers
½ can Piquillo Peppers
, drained, liquid reserved
1 6oz can drained Ortiz Tuna in Oil
1 tbsp. rinsed Salted Capers
3 green onions- minced
2 sprigs of Italian parsley
1 tsp. Sanchez Romate Reserva Sherry Vinegar
1/2 tsp La Dalia De La Vera Paprika
, sweet smoked Spanish paprika
2 tablespoons Duaro Olive Oil
Drain the peppers and reserve juice. Trim the ends off the green onions and discard, then mince the green onions. Mince the parsley leaves and stems. In a small sieve rinse the salted capers and mince.
Drain the tuna. In a small bowl, break the tuna into flakes using a fork. Add the minced parsley, capers and green onions then sprinkle with vinegar, half the reserved Piquillo pepper juice 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 parsley sprig.