Ingredients
- 24 whole jarred mild or sweet cherry peppers (from 2 16-ounce jars; see Shopping Tip)
- 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)
- Freshly ground pepper to taste
- 1/4 cup balsamic vinegar
Description
Tuna-Stuffed Peppers - The Huffington Post
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