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    Tuna-Stuffed Peppers

    These tuna-stuffed peppers are ubiquitous in delis all over Susa, Italy.


    • 24 whole jarred mild or sweet cherry peppers, from 2 16-ounce jars
    • 1 6-ounce can chunk light tuna packed in water, drained well
    • 1 tablespoon lemon juice
    • 1 tablespoon extra-virgin olive oil
    • 1 tablespoon capers, rinsed and finely chopped
    • 2 anchovy fillets, finely chopped, optional
    • 1/4 cup balsamic vinegar
    • freshly ground pepper, to taste


    Step 1
    Select 24 whole peppers. (Refrigerate any remaining peppers in a jar, with brine to cover, for another use.) Cut off and discard the pepper stems. Scoop out the seeds with a small spoon (a measuring teaspoon works well). Rinse the peppers to remove any residual seeds, and set in a colander to drain.
    Step 2
    Combine tuna, lemon juice, oil, capers and anchovies (if using) in a medium bowl.
    Step 3
    Fill each pepper with about 1 teaspoon of the tuna mixture and place them on a serving plate. (Depending on the size of the peppers, you may not fill all 24.) Grind some pepper over the stuffed peppers.
    Step 4
    Bring vinegar to a boil in a very small saucepan and simmer until syrupy and reduced to about 2 teaspoons, 3 to 3 1/2 minutes. Drizzle the syrup over the peppers.

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