TUNA STUFFED CHERRY PEPPERS PEPERONCINI CILIEGIA RIPIENI AL TONNO

Make this appetizer a day or two before the party, so they can marinate.

Ingredients 6 oz can Italian tuna in olive oil 8 anchovies in olive oil 1 cup extra-virgin olive oil, divided 1/4 cup plain dried bread crumbs 2 tablespoons capers, minced 2 tablespoons finely chopped parsley Kosher salt and freshly ground black pepper, to taste 1 (32-oz.) jar red, hot cherry peppers, drained, rinsed, seeded and stemmed

Method Finely chop tuna and anchovies; mix with 1/3 cup of the olive oil, bread crumbs, capers, parsley and salt and pepper in a bowl. Stuff each pepper with a little of the tuna mixture. Transfer to a covered dish and pour the remaining oil over the peppers. Chill for at least 8 hours to marinate.

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