Italian Tuna Stuffed Cherry Peppers
Tuna Stuffed Cherry Peppers are the easiest antipasto or appetizer to make at home. Filled with an umami rich tuna filling and piped into pickled cherry peppers. Absolutely delicious served with other little bites and a glass of fizz!
Servings: 30 cherry peppers
Calories: 18kcal
Equipment
- Piping bag
- Immersion blender or food processor
Ingredients
- 1 jar pickled cherry peppers mild or hot (380g or about 30 peppers)
- 320 g/11.2 oz canned tuna in olive oil see notes, we use Rio Mare
- 12 anchovy fillets in oil
- 3 tablespoons capers in brine
Instructions
- First, drain the cherry peppers upside down on kitchen paper and set aside.
- Drain the tuna then add it to a bowl with the anchovies and capers. Blitz it to very smooth and creamy paste using a hand-held immersion blender.
- Fill a piping bag with the tuna mixture and pipe it into each cherry pepper then serve.
Notes
- Tuna - the quality of the tuna is important. I find this only works well with tuna canned in olive oil (we like to use Rio Mare). If you use tuna canned in brine, water or sunflower oil I find that the flavour isn’t as good and there’s a grainy/gritty texture to the mixture.
- Cherry peppers - if you’re using fresh cherry peppers you’ll need to prepare them first by deseeding and pickling them. I find that for this, easy and simple recipe, jarred pickled peppers work great.
- Storage - once stuffed the peppers can be stored in the fridge (covered in plastic wrap) for up to 2 days.
Nutrition
Calories: 18kcal | Carbohydrates: 1g | Protein: 3g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Cholesterol: 5mg | Sodium: 260mg | Potassium: 28mg | Fiber: 0.5g | Sugar: 0.003g | Vitamin A: 8IU | Vitamin C: 0.03mg | Calcium: 6mg | Iron: 0.3mg