Makes about 30
These colorful peppers, stuffed with tuna salad, combine sweet, salty, spicy, and piquant flavors. The Blue Room chef Robert Grant makes his own mayo for the tuna, but a store-bought jar will work as well. Peppadews are small, whole sweet pickled peppers sold in specialty markets in jars or by the pound.
|2||cans (5 ounces each) good quality Italian tuna in olive oil (do not drain)|
|1||tablespoon lemon juice|
|1||tablespoon capers, finely chopped|
|40||to 45 mild or hot Peppadews
(14-ounce jar), drained of liquid
|1||lemon, cut into wedges
1. In a bowl with a fork, mix the tuna and oil from the cans, breaking up large chunks. Stir in the mayonnaise, lemon juice, and capers. Mix well until no firm chunks of tuna remain.
2. Set the Peppadews, hollows up, on a cutting board.
3. Transfer the tuna mixture to a clean quart- or gallon-size food storage bag. Snip off a ½- to ¾-inch-wide piece from one corner. Squeeze the tuna to the end of the bag near the hole and gently squeeze some of the mixture into each Peppadew to fill to the top or slightly over it. Use the fingers of your free hand to help push the tuna inside. Wipe off the tops of the peppers when they are all filled. Arrange on a platter and refrigerate until serving. Garnish with lemon. Adapted from The Blue Room