Peperoni Con Acciughe

SERVES 10-12


140g canned tuna in olive oil, drained
8 anchovies in oil, drained
350ml cups extra-virgin olive oil
32g plain bread crumbs
2 tbsp. capers, minced
2 tbsp. finely chopped parsley
Kosher salt and freshly ground black pepper, to taste
900g jar red hot cherry peppers, drained, rinsed, and stemmed (jar reserved)


Finely chop tuna and anchovies; mix with 78ml cup oil, bread crumbs, capers, parsley, and salt and pepper in a bowl; stuff each pepper with tuna mixture. Transfer to reserved jar; pour remaining oil over peppers. Chill for at least 8 hours to marinate.