1 can tuna packed in oil
1 Tbs. chopped olive
1 Tbs. minced onion
1 Tbs. capers
lemon zest
chopped parsley
olive oil
salt and pepper
Mix the tuna salad together, add olive oil until it has the desired consistency, then stuff into piquillo peppers that have the tops removed and are seeded. This salad can be used on toasted baguette, or to stuff any pickled peppers.
This is adapted from 'Around My French Table' by Dorie Greenspan. The cookbook is a gorgeous one, with fabulous pictures to go with many recipes and is one of the best that came out last year.
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