Tuna-stuffed peppers
Prep
35m
serves
4
Serve these tuna-stuffed peppers as part of an antipasti platter.
Ingredients (6)
- 2 hard-boiled eggs, peeled
- 200g can tuna in olive oil, drained
- 1 teaspoon Dijon mustard
- 1 tablespoon flat-leaf parsley, finely chopped
- 80ml (1/3 cup) good-quality mayonnaise
- 220g jar Spanish piquillo peppers, drained
Method
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1.Place the hard-boiled eggs in a bowl and lightly mash them with a fork.
-
2.Add the tuna, mustard, parsley and mayonnaise and then season with salt and pepper.
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3.Open the cavity of each pepper, stuff with a little of the filling then arrange on a plate.
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