Makes 18 pieces and serves 6
1 pound cherry peppers 1 cup dry white wine 1 cup white wine vinegar 2 teaspoons sugar 2 garlic cloves, peeled and smashed 5 whole cloves 2 bay leaves Two (5-ounce) cans oil-packed tuna, not drained 12 green olives, pitted and chopped 2 tablespoons capers, rinsed and chopped 2 anchovy fillets, finely chopped
Cut the tops off the cherry peppers and carefully remove the seeds. Wash and set on a towel to dry. Combine the wine, vinegar, sugar, garlic, cloves, and bay leaves in a medium saucepan. Bring to a boil over medium-high heat, then add the peppers. Reduce the heat and cook, covered, until just tender, about 10 minutes.
Drain and discard the cooking liquid and spices and cool.
With a fork, mash together the tuna, olives, capers, and anchovies. Stuff the cooled peppers with the tuna mixture.
Adapted from Anna Tasca Lanza
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