Briny capers, fatty tuna, and salty, pungent anchovies balance the heat in these small, stuffed cherry peppers.
Yield: serves 10-12
5 oz. canned tuna in olive oil, drained
8 anchovies in oil, drained
1 1⁄2 cups extra-virgin olive oil
1⁄4 cup plain bread crumbs
2 tbsp. capers, minced
2 tbsp. finely chopped parsley
Kosher salt and freshly ground black pepper, to taste
(1) 32 oz. jar red, hot cherry peppers, drained, rinsed, and stemmed (jar reserved)
Finely chop tuna and anchovies; mix with 1⁄3 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.